Blueberry Tart with Pecan Crust



  • 1/2 cup pecans
  • 1 cup graham cracker crumbs
  • 1 large egg white
  • 1 tablespoon butter, melted
  • 1 tablespoon canola oil
  • Pinch of salt



  • 8 ounces reduced-fat cream cheese, softened
  • ¼ cup reduced-fat sour cream
  • ¼ cup plus 2 tablespoons pure maple syrup
  • 2 cups fresh blueberries


Preheat oven to 350°F.


To prepare crust:

Place graham crackers in a food processor and process until mixture looks like fine crumbs. Remove graham crumbs from processor and add the pecans and coarsely chop. In a medium bowl, whisk the egg white until it is frothy. Gradually add the crumb mixture, butter, oil and salt; stir to combine all ingredients. In a 9-inch pie plate, press the crust mixture into the bottom and sides of the pan, making sure that the crust is even on all sides. Bake the crust in the oven for about 5-6 minutes or until the crust starts to brown around the edges. Remove the crust from the oven and let cool.


To make the filling:

In a large bowl, add the cream cheese, sour cream and ¼ cup of the maple syrup; mix on low speed until mixture is smooth.


Add the cream cheese mixture to the cooled crust and spread evenly. Layer the blueberries on top of the cream cheese mixture and slightly press. For a finishing touch, drizzle the rest of the maple syrup over the berries and chill in the refrigerator for a minimum of 1 hour.


Nutritional Information:

  • Serving size: 1 slice
  • Per serving: 176 calories
  • Fat 11 g
  • Fiber 1 g
  • Carbohydrates 17 g
  • Protein 4 g
  • Cholesterol 18 mg
  • Sugars 11 g
  • Calcium 50 mg
  • Sodium 118 mg
  • Potassium 114 mg
  • Carbohydrate Servings: 1