Blueberry Tart with Walnut Crust

Blueberry Tart with Walnut Crust might be a good recipe to expand your side dish recipe box. Watching your figure? This lacto ovo vegetarian recipe has 158 calories, 3g of protein, and 9g of fat per serving. This recipe serves 12 and costs 84 cents per serving. 3887 people have tried and liked this recipe. It is brought to you by Eating Well. If you have walnuts, graham cracker crumbs, egg white, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so great. If you like this recipe, take a look at these similar recipes: Blueberry Tart with Walnut Crust, Apple Tart in an Oat and Walnut Crust, and Spicy Fig & Chocolate Tart With A Walnut Pretzel Crust.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To prepare crust: Preheat oven to 325F.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.

 

Step by step:

1. To prepare crust: Preheat oven to 325F.Coarsely chop walnuts in a food processor.

2. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

3. Whisk egg white in a medium bowl until frothy.

4. 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.

5. 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.

6. Drizzle the remaining 2 tablespoons maple syrup over the berries. Chill for at least 1 hour to firm up.

Nutrition Information:

covered percent of daily need