Blueberry Tart with Walnut Crust
For this tart a few tablespoons of maple syrup sweeten the blueberry topping and round out the flavor of the cream filling.
Make Ahead Tip: Refrigerate for up to 1 day.
Equipment: 9-inch removable-bottom tart pan
Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.
Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You'll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 other carbohydrate, 2 fat