Red, White and Blueberry Tart

Recipe by PaulaG
READY IN: 1hr 45mins




  • 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.