Friday, May 20, 2005

Blueberry Tart with Walnut Crust

Blueberry Tart with Walnut Crust (Adapted from Eating Well)

For the crust

1/2 cup walnuts, toasted
1 cup graham cracker crumbs
1 large egg white
1 tablespoon butter, melted
1 tablespoon canola oil
pinch of salt

For the filling

8 ounces cream cheese, softened
1/4 cup sour cream
6 tablespoons pure maple syrup, divided
2 cups fresh blueberries

To prepare the crust

Preheat oven to 325 degrees.

Place walnuts into a food processor and pulse to coarsely chop. Add graham cracker crumbs and process until ingredients resemble fine crumbs.

In a medium bowl, whisk egg white until frothy. Drizzle over the graham cracker mixture, along with butter, oil and salt - pulse until combined. Scoop mixture out into a 9" tart pan lightly coated with nonstick spray and set on a large baking sheet. Place into the oven and bake until the crust is slightly darker around the edges and is dry to the touch, about 8 minutes. Remove and allow to cool completely on a wire rack.

To prepare the filling

Wipe out food processor bowl and add in cream cheese, sour cream and four tablespoons maple syrup. Process just until smooth and thoroughly combined. Scoop mixture out into the crust, gently spreading smooth with an off-set spatula. Arrange blueberries on the filling, pressing lightly to adhere. Drizzle the top with remaining 2 tablespoons syrup. Place into the refrigerator and allow the tart to chill for at least 1 hour to set.

Makes about 8 to 10 servings.

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