This light blueberry tart is a perfect way to cap off your 4th of July barbecue. It is pretty and festive and surprisingly good for you! Blueberries rank among the highest of sources of antioxidants. Walnuts are also packed with antioxidants and anti-inflammatory nutrients that can help prevent breast and prostate cancers. The tart is sweetened with pure maple syrup, so you can feel good about indulging in a slice while you enjoy the fireworks show. You can make this today and refrigerate over night so it will be ready for your Independence Day soiree tomorrow!
Blueberry Tart with Walnut Crust
- 1/2 cup walnuts, lightly toasted
- 1 cup graham cracker crumbs, preferably whole-wheat
- 1 large egg white
- 1 tablespoon butter, melted
- 1 tablespoon peanut or canola oil
- Pinch of salt
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened
- 1/4 cup reduced-fat sour cream
- 1/4 cup plus 2 tablespoons pure maple syrup
- 2 cups fresh blueberries
- To prepare crust: Preheat oven to 325°F.
- Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.
- Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.
- To prepare filling: Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange blueberries on the filling, pressing lightly so they set in. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.
Recipe credit: Eating Well