Ingredients

• 3 tablespoons melted unsalted butter
• 8 whole lowfat cinnamon graham crackers, broken into pieces
• 1/3 cup plus 2 tablespoons sugar
• 1/4 cup sour cream
• One 8-ounce package 1/3-less-fat cream cheese, softened
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon vanilla extract
• 1 large egg plus 1 large egg white, lightly beaten
• 2 cups blackberries
• 2 cups blueberries

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Instructions

1. Preheat the oven to 350 degrees F.
2. Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
3. Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
4. About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.