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1
---Tart Shell---.
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2
In a large bowl, combine the flour, Splenda and salt.
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3
Using two knives, cut the mixture until it resembles crumbs.
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4
Stir in the egg yolk and yogurt.
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5
Gather the dough into a ball and wrap with plastic wrap.
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6
Refrigerate several hours or overnight.
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7
Flour a surface and roll the dough into a 13-inch circle.
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8
Fit the dough into a 9-inch tart pan pressing it to fit and going over the rim.
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9
Refrigerate and then use a fork to prick the bottom of the tart shell.
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10
Preheat the oven to 400F.
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11
Line the crust with foil and fill with dried beans.
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12
Bake for about 15 minutes, until the crust is set.
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13
remove the foil and beans and bake for another 7 minutes or until golden.
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14
Cool on a rack.
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15
---Tart Filling---.
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16
Steep the cinnamon, milk, vanilla bean and tangerine peels in a pot for about 3 minutes.
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17
Reduce the oven heat to 350F.
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18
Remove the pot from the heat and keep the lid tightly closed for 20 minutes.
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19
Strain the liquid to remove the vanilla bean and tangerine peels.
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20
Mix the cream, cornstarch and salt until they are a smooth paste.
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21
Temper into the milk.
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22
Put the milk mixture back on the stove for another 2 minutes until it is heavily thickened.
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23
Add the butter to the mixture and remove from the heat and wait for it to cool to room temperature.
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24
Brush the apricot jam on the inside of the tart shell.
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25
Mix the egg substitute into the milk mixture and pour into the pie shell.
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26
Mix the 3 T of Splenda and cinnamon together and sprinkle over the top of the custard.
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27
Bake at 350F for 35-40 minutes until the custard is slightly puffed and brown.
