I made this for a 4th of July BBQ and it was devoured. You can top the tart with any assortment of berries, or another fruit of your choosing.
1/2 cup walnuts, lightly toasted
1 cup graham cracker crumbs (I used gluten-free)
1 large egg white
1 tablespoon butter, melted
1 tablespoon peanut or canola oil
Pinch of salt
8 ounces light cream cheese,
1/4 cup reduced-fat sour cream
1/4 cup plus 2 tablespoons pure maple syrup
2 cups fresh berries (I used blueberries and raspberries)
1. Preheat oven to 325°F.
2. Coarsely chop walnuts in a food processor. Add graham
cracker crumbs and process until the mixture looks like fine crumbs.
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 maple syrup in a medium bowl with an electric mixer on low speed
until smooth. When the crust is cool, spread the filling evenly into
berries on the filling, pressing lightly so they set in. Drizzle the
remaining 2 tablespoons maple syrup over the berries. Chill for at
least 1 hour to firm up.