Red, And Blueberry Tart

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 single pie crust (premade or make your own.)
• 1/2 cup splenda granular
• 2 tablespoons cornstarch
• 1 pinch salt
• 1 cup reduced-fat milk
• 2 large eggs, lightly beaten
• 4 ounces neufchatel cheese, softened
• 1 teaspoon vanilla
• 1 teaspoon unflavored gelatin
• 1/2 cup water
• 1 1/2 tablespoons splenda granular
• 1 1/2 tablespoons fresh lemon juice
• 1 pint fresh strawberries
• 1/2-3/4 cup fresh blueberries

Recipe

• 1 for the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.
• 2 trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.
• 3 bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.
• 4 remove from oven and cool on a wire rack.
• 5 for the filling, combine the splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.
• 6 over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.
• 7 beat the neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.
• 8 stir in the vanilla and spoon filling into cooled tart shell.
• 9 lightly press plastic wrap on pie surface; allow to cool completely.
• 10 while the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.
• 11 stir in the splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
• 12 allow the mixture to cool to room temperature.
• 13 cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
• 14 lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.