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1
For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.
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2
Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.
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3
Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.
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4
Remove from oven and cool on a wire rack.
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5
For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.
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6
Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.
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7
Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.
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8
Stir in the vanilla and spoon filling into cooled tart shell.
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9
Lightly press plastic wrap on pie surface; allow to cool completely.
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10
While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.
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11
Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
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12
Allow the mixture to cool to room temperature.
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13
Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
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14
Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.
