Red White And Blueberry Tart Recipe

Celebrate the 4th of July with this stunning Red, White, and Blueberry Tart! This elegant dessert is surprisingly easy to make, featuring a buttery, flaky crust and a creamy, subtly sweet filling bursting with fresh berries. Perfect for summer gatherings or a special occasion, this recipe uses a pre-made crust for ultimate convenience (or try our flaky pie crust recipe #20984 by Teresa M. for a homemade touch!). Prepare to impress your guests with this show-stopping patriotic dessert!

Prep Time 30 mins
Cook Time 105 mins
Calories 285.9 kcal
Protein 16g
Rating 5.0 (2 Reviews)
Red White And Blueberry Tart 35

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Red White And Blueberry Tart

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How to Make Red White And Blueberry Tart

  1. Preheat oven to 425°F (220°C). Carefully fit a 9-inch pre-made pie crust into a tart pan. Trim any excess dough.
  2. Line the crust with parchment paper or foil and fill with pie weights or dried beans.
  3. Bake for 10 minutes.
  4. Remove weights and foil. Bake for an additional 5 minutes, or until the crust is golden brown. Remove from oven and let cool completely on a wire rack.
  5. In a heavy saucepan, whisk together 1/2 cup Splenda, 2 tablespoons cornstarch, 1/4 teaspoon salt, 1 1/2 cups milk, and 2 large eggs until smooth.
  6. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens (about 1 minute).
  7. Reduce heat to low and cook for 1 minute more.
  8. In a separate bowl, beat 8 ounces Neufchatel cheese until light and fluffy. Gradually add the hot custard mixture, beating until well combined.
  9. Stir in 1 teaspoon vanilla extract. Pour the filling into the cooled tart shell.
  10. Gently press plastic wrap onto the surface of the filling.
  11. Refrigerate completely.
  12. In a small saucepan, sprinkle 1 packet (1 tablespoon) unflavored gelatin over 1/4 cup cold water. Let stand for 1 minute.
  13. Stir in 2 tablespoons Splenda and 1 tablespoon lemon juice.
  14. Heat over medium heat, stirring until gelatin dissolves completely.
  15. Let the gelatin mixture cool to room temperature.
  16. Cut about 1 cup strawberries in half. Arrange them in two rows around the outside edge of the tart.
  17. Spoon about 1 cup blueberries into the center of the tart.
  18. Gently spoon the cooled gelatin glaze over the berries.
  19. Refrigerate for at least 1 hour before serving.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

25g

Fat

31g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Vegetarian Summer Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Tarts Desserts Fruit American Canadian Oven Refrigerator Diabetic Dinner Party Holiday Event Dietary Independence Day Berries Blueberries Strawberries Equipment Presentation Served Cold 4 Hours Or Less