05 Jul Blueberry Orange Walnut Tart
I hope your Fourth of July long weekend went well. The weather was just perfect for all the cookouts and picnics that I’m sure occurred. Alas, I came down with a nasty cold over the weekend, so my celebrating was very low key. The highlight of the weekend was creating a tasty dessert for D and I. I wanted to create something of the “red white and blue” variety. Plus, I wanted to use my cute individual tart pans, so the conclusion: Blueberry-Orange Tarts! Delish!
They were a simple to prepare AND can even be prepared the day before. If you want to show off with your family and friends here’s how you can do it too:
1 cup walnuts, lightly toasted (just about 3 minutes, cook until fragrant)
2 cups graham cracker crumbs, preferably whole-wheat
1/4 teaspoon cinnamon
2 large egg whites
2 tablespoon butter, melted
2 tablespoon peanut or canola oil
Pinch of salt
8 ounces reduced-fat cream cheese, softened to room temp.
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
1 medium orange
3 cups fresh blueberries
1. To prepare the crust preheat the oven to 325-350 degrees, depending on your oven. Toast the walnuts. While the walnuts are toasting crumble graham crackers into large crumbs. To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil.
2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs. Add in the cinnamon. Sir until blended.
3. Wash blueberries and place in a bowl. Zest the orange and sprinkle half of the orange zest on the blueberries. Set the remainder zest aside.
3. In a separate bowl, whisk egg whites in a medium bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine. Press the mixture into the bottom and 1/4 inch up the sides of removable-bottom tart pans. A back of a spoon works well and so do your fingers! Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8-11 minutes. Cool on a wire rack.
4. 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. Slice orange in half and squeeze juice into the smooth filling. Beat until all blended.
5. 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. Sprinkle remaining orange zest on top of each tart. Chill for at least 1 hour to firm up or these tarts can be prepared the night before.
This dessert is not too sweet. The ripe blueberries with a hint of orange offers a fantastic taste of Summer. Bring them to your next party!