Ingredients
CRUST
1/2 cup walnuts, lightly toasted
1 cup graham cracker crumbs
1 large egg white
1 Tablespoon melted butter
1 Tablespoon canola oil
Pinch of salt
FILLING
8 ounces reduced fat cream cheese, softened
1/4 cup sour cream
1/4 cup plus 2 Tablespoons maple syrup
2 cups fresh blueberries
Instructions
Preheat oven to 325F.
Coarsely chop walnuts in food processor. Add graham cracker crumbs and process until mixture looks like fine crumbs.
Whisk egg white in medium bowl until frothy. Add crumb mixture, butter, oil and pinch of salt. Toss to combine.
Press mixture into bottom and 1/2 inch up sides of 9-inch removable-bottom tart pan.
Set on baking sheet. Bake until slightly dark around the edges - about 8 minutes. Cool on wire rack.
Prepare filling by combining cream cheese, sour cream, and 1/4 cup maple syrup until smooth.
When crust is cool, spread filling evenly over it.
Arrange blueberries on top, pressing lightly so that they set in.
Drizzle with remaining 2 Tablespoons of maple syrup.
Chill for at least one hour before serving.