Red White And Blueberry Tart

This recipe is from splenda.com. it is very easy to make and delicious. a great summertime treat for fresh berries and the presentation is so elegant. this would be a great tart for the 4th of july. the recipe calls for a premade crust. i used flaky pie crust recipe #20984 by teresa m.

Steps

For the crust , preheat oven to 425 degrees , fit the crust into a 9-inch tart pan.

Trim the edges to top of tart pan , line with foil and fill with pie weights or dried beans.

Bake 10 minutes.

Remove the weights and foil , continue baking an additional 5 minutes or until crust is golden.

Remove from oven and cool on a wire rack.

For the filling , combine the splenda , cornstarch , salt , milk and eggs in a heavy saucepan.

Wisk until the mixture is smooth.

Over medium heat , bring to a boil while stirring constantly.

Reduce heat to low and cook for 1 minute or until mixture thickens.

Beat the neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese , beating until well blended.

Stir in the vanilla and spoon filling into cooled tart shell.

Lightly press plastic wrap on pie surface.

Allow to cool completely.

While the filling is cooling , sprinkle the gelatin over cold water in a small saucepan.

Stir and let stand 1 minute.

Stir.

Ingredients

pie crust, splenda granular, cornstarch, salt, reduced-fat milk, eggs, neufchatel cheese, vanilla, unflavored gelatin, water, fresh lemon juice, fresh strawberries, fresh blueberries