Recipe by PaulaG
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.
Top Review by The Flying Chef
Wow!!! We all loved this.. I made this tonight for a gathering I had at my house for the dessert and it went down a treat everybody raved. I did take the liberty of adding strawberries, raspberries and blueberries to the top as I love this combo. I made the actual crust and filling last night, put it in the fridge and left it over night. I made the rest this morning and served it this afternoon. The custard filling is awesome and tasted wonderful. I had been worried about cutting it whether it would hold together as it did not seem that thick.. No need to wory at all it was totally fantastic held in perfect slices but the custard itself was beautifully soft and creamy and decadent.. This has gone straight into my favourites PaulaG a totally awesome tart. Huge thumbs up.. Yum, Yum and Yum
- 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
Directions See How It's Made
- 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.