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."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr 45mins
Ingredients:
14
Serves:
6-8

ingredients

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directions

  • 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.

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Reviews

  1. 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
     
  2. This is 5 stars all the way. I made this tonight and we all LOVED it. Mine didn't look as pretty as your pic but that didn't change the taste. I want to make this for the 4th of July block party, and try different fruit on other occasions. I loved the filling with the slight taste of cream cheese. DELICIOUS. I made this for the Camera-less chef "thank you" recipe and am so glad I did.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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