Very Berry Cream Tart with Fresh Raspberry Sauce

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Yields6 Servings
Prep Time45 minsCook Time35 minsTotal Time1 hr 20 mins
Crust:
 0.50 cup butter (softened)
 0.33 cup Steviva Blend
 1 large egg
 1 tsp vanilla
 1.50 cups all purpose flour
 1 tsp baking powder
 0.50 tsp salt
Sauce:
 10 frozen raspberries
 1 cup water
 2 tbsp Steviva Blend
 2 tbsp cornstarch
Filling:
 1 (3.4oz) box instant white chocolate pudding (may use vanilla, sugar free)
 2 cups milk
 8 mascarpone cheese (softened)
 1 tbsp Steviva Blend
 4 cups mixed fresh berries
1

Preheat oven to 350ºF.

2

In a large mixing bowl, beat the butter and Steviva Blend with an electric mixer until smooth. Add egg and vanilla, beat until well combined.

3

In a small bowl, sift together the flour, baking powder, and salt. Add flour mixture gradually to the butter mixture. Beat until well combined.

4

Press dough into bottom and up sides of a 9-inch tart pan with removable bottom. Prick with fork in about 8-10 places.

5

Bake for about 15-20 minutes or until crust is light golden brown.

6

Remove from oven and cool on a wire rack for 20 minutes.

7

Remove sides of tart pan and place tart crust on a serving platter.

8

To prepare the raspberry sauce, place frozen berries and water in a medium saucepan.

9

Stir together the Steviva Blend and cornstarch in a small bowl.

10

Combine with the berries, and bring to a boil. Reduce heat to low and simmer until thickens, stirring frequently. Add additional water if becomes too thick.

11

Strain sauce into a glass container. Set aside.

12

In a medium size bowl, whisk together the pudding and milk as directed on box. Refrigerate until ready to use.

13

In a small bowl, stir together the mascarpone cheese and Steviva Blend until well combined.

14

To assemble the tart, spread mascarpone cheese into bottom of tart with an offset spatula.

15

Spoon pudding over the mascarpone layer, and spread until smooth.

16

Arrange berries on top of the pudding layer.

17

Drizzle raspberry sauce over the berries or on each individual slice when serving.

Category

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Ingredients

Crust:
 0.50 cup butter (softened)
 0.33 cup Steviva Blend
 1 large egg
 1 tsp vanilla
 1.50 cups all purpose flour
 1 tsp baking powder
 0.50 tsp salt
Sauce:
 10 frozen raspberries
 1 cup water
 2 tbsp Steviva Blend
 2 tbsp cornstarch
Filling:
 1 (3.4oz) box instant white chocolate pudding (may use vanilla, sugar free)
 2 cups milk
 8 mascarpone cheese (softened)
 1 tbsp Steviva Blend
 4 cups mixed fresh berries

Directions

1

Preheat oven to 350ºF.

2

In a large mixing bowl, beat the butter and Steviva Blend with an electric mixer until smooth. Add egg and vanilla, beat until well combined.

3

In a small bowl, sift together the flour, baking powder, and salt. Add flour mixture gradually to the butter mixture. Beat until well combined.

4

Press dough into bottom and up sides of a 9-inch tart pan with removable bottom. Prick with fork in about 8-10 places.

5

Bake for about 15-20 minutes or until crust is light golden brown.

6

Remove from oven and cool on a wire rack for 20 minutes.

7

Remove sides of tart pan and place tart crust on a serving platter.

8

To prepare the raspberry sauce, place frozen berries and water in a medium saucepan.

9

Stir together the Steviva Blend and cornstarch in a small bowl.

10

Combine with the berries, and bring to a boil. Reduce heat to low and simmer until thickens, stirring frequently. Add additional water if becomes too thick.

11

Strain sauce into a glass container. Set aside.

12

In a medium size bowl, whisk together the pudding and milk as directed on box. Refrigerate until ready to use.

13

In a small bowl, stir together the mascarpone cheese and Steviva Blend until well combined.

14

To assemble the tart, spread mascarpone cheese into bottom of tart with an offset spatula.

15

Spoon pudding over the mascarpone layer, and spread until smooth.

16

Arrange berries on top of the pudding layer.

17

Drizzle raspberry sauce over the berries or on each individual slice when serving.

Very Berry Cream Tart with Fresh Raspberry Sauce


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