Here is the Tart recipe. And a picture of the one I make, I hope you enjoy!
Sugar Free Fruit Tart
Sweet Pastry crust
1 1/2C flour
1/2C plus 1T unsalted butter
1 large egg, lightly beaten
Sift flour, Splenda and salt together and set aside.
Plae butter in your mixer and beat until softened. Gradually add the beaten egg, beating just until incorporated. Add flour mixture all at once and mix just unitl it forms a ball. Dough will be sticky.
Flatten dough into a disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.
On a lightly floured surface, roll out the dogh to desired size, about 1/8-inch thick that fits a 8 or 9 inch tart pan.
Place in tart pan and press down edges and flute. Prick crust with a fork to prevent the dough from puffing up as it bakes. Cover and refrigerate for 20 minutes to chill the butter and to rest the gluten.
Preheat oven to 400 degrees and place on rack in center of oven. Bake until crust is dry and lightly golden brown. Cool on wire rack before filling.
1 1/4 C milk
1T vanilla extract
3 large egg yolks
1/4 C Splenda
1/8 C flour
3 T cornstarch
1/2 c heavy cream, softly whipped
In a medium-sized stainless steel bowl, mix the splenda and egg yolks together with a wodden spoon. Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and vanilla on medium heat until boiling. remove from heat and add slowly to the egg mixture, whisking constantly to prevent curdling. ( If you get a few pieces of egg in the mixture, pour through a strainer.)
Place the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils , whisk mixture constantly for another 30-60 seconds until it becomes very thick and it is hard to stir.
Remove from heat. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool. If not using right away refrigerate until needed, up to 3 days. Beat before using to get rid of any lumps. Just before using, fold in the softly whipped cream with a wooden spoon.
Fill crust with filling and top with fresh fruit( my favorite is Strawberries. Brush warmed, sieved sugar free apricot jam over the fruit. Let cool in the fridge.