Thursday, August 27, 2009

Blueberry Tart with Walnut Crust


Some People call it a Tart I call it a cobbler. Anyway, I hope you enjoy it!


Blueberry Tart with Walnut Crust


1 cup crushed walnuts,
1 large egg white
1 tablespoon butter, melted
1 tablespoon canola oil
Pinch of salt

8 ounces reduced-fat cream cheese (Neufch√Ętel), softened
¼ cup reduced-fat sour cream
¼ cup plus 2 tablespoons splenda, divided
2 cups fresh blueberries

Blueberry Tart with Walnut Crust Ingredients Cont.

Instructions 1. To prepare crust: Preheat oven to 325°F.
2. Coarsely chop walnuts in a food processor.
3. 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.
4. To prepare filling: Beat cream cheese, sour cream and 1/4 cup splenda 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. Sprinkle the remaining 2 tablespoons splenda over the berries. Chill for at least 1 hour to firm up.

Blueberry Tart with Walnut Crust
Instructions Cont.

Refrigerate for up to 1 day. | Equipment: 9-inch removable-bottom tart pan
Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

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