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Blueberry Tart with Walnut Crust

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours
  12 servings
Here we top a walnut-and-graham cracker crust with a maple-sweetened cream filling and fresh blueberries for a simple summer tart.

Make Ahead Tip: Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan
For Crust:
1/2 cup  walnuts, lightly toasted
1 cup  graham cracker crumbs, preferably whole-wheat (see Ingredient Note)
1   large egg white
1 tablespoon   butter, melted
1 tablespoon   peanut or canola oil
Pinch of  salt
For Filling:
8 ounces   reduced-fat cream cheese (Neufchâtel), softened
1/4 cup  reduced-fat sour cream
1/4 cup plus 2 tablespoons   pure maple syrup, preferably grade B, divided
2 cups  fresh blueberries

Ingredient Note:  To avoid trans fats, look for brands of graham crackers without partially hydrogenated vegetable oil. Pulse graham crackers in a food processor or place in a large ziplock plastic bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs).
Blueberry Tart with Walnut Crust Recipe at
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 reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   12 servings
Calories: 177
Fat. Total: 11g
Protein: 4g
Carbohydrates, Total: 17g
Fat, Saturated: 4g
Fiber: 1g
Cholesterol: 18mg
Sodium: 138mg
% Cal. from Fat: 56%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Donna, ME Reviewed: 06/07/2010
Easy and delicious
What a fantastic recipe! I can't wait to try it with fresh strawberries. Very simple to make. The nuts in the crust are a bonus for flavor.
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