Blueberry Tart with Walnut Crust

*Make ahead tip: Refrigerate for up to 1 day.

Ingredients:

For Crust:

1/2 cup walnuts, lightly toasted

1 cup graham cracker crumbs

1 large egg white

1 tablespoon butter, melted

1 tablespoon canola oik

pinch of salt

For Filling:

8 ounces reduced-fat cream cheese, softened

1/4 cup reduced-fat sour cream

1/4 cup plus 2 tablespoons pure maple syrup

2 cups fresh blueberries

Recipe:

To prepare crust: Preheat oven to 325 degrees F.

Coarsely chop walnuts in 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 pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Let stand to cool.

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.

buon appetito.