Cook1 hr 15 mins
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 Flaky Pie Crust by Teresa M.
- 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
- 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 in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
- Allow the mixture to cool to room temperature.
- Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
- Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.