Blueberry Tart with Walnut Crust




For the Crust:
  • 1/2 cup walnuts, ground fine
  • 1 cup whole wheat graham cracker crumbs
  • 1 egg white, whisked until frothy
  • 1 tablespoon honey
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon butter, melted
  • 1 tablespoon coconut oil, melted
For the Blueberry Filling:
  • 8 ounces fat-free cream cheese(or Neufchatel cheese) softened
  • 1/4 cup plain Greek yogurt
  • 1/4 cup honey
  • 1 teaspoon almond extract
  • 1 tablespoon lemon zest
  • 2 cups fresh blueberries


For the Crust:
    1. Preheat oven to 325.
    2. Combine all ingredients and mix well. Mixture should look like wet sand. Press mixture onto the bottom and sides of a removable bottom tart pan or cheesecake pan. Bake for 8 to 10 minutes until crust is dry and darker in color. Cool completely before filling. Do not remove from pan.
For the Filling:
  1. Whip together the cream cheese and yogurt until creamy and smooth. Add remaining ingredients, except for blueberries. Carefully pour into prepared crust, spreading evenly. Take care not to break the crust. Arrange blueberries on top of filling. Refrigerate at least one hour, overnight if possible, for tart to become firm. Carefully remove from pan, cut, serve, and enjoy!