- Tart:
- 1 (9 inch) pre-baked tart shell
- 2 large eggs
- 1/4 cup SPLENDA® Sugar Blend
- 3/4 cup buttermilk
- 1 tablespoon fresh lemon juice
- 1 lemon, zested
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 2 cups fresh blueberries
- 1 tablespoon heavy cream
- 4 tablespoons unsalted butter, melted
- Sorbet:
- 1 1/3 cups water
- 1 3/4 cups SPLENDA® Brown Sugar Blend
- 8 cups blueberries
- 2/3 cup fresh lemon juice, divided
- zest of 2 lemons
- Preheat oven to 450 degrees F.
- Fit piecrust into a 9-inch tart pan according to package directions. Trim off excess pastry along edges. Line pastry with aluminum foil, and fill with pie weights.
- Bake for 7 to 8 minutes. Remove weights and foil; bake 3 additional minutes. Cool on a wire rack.
- Decrease temperature to 325 degrees F.
- Whisk together eggs, SPLENDA(R) Sugar Blend for Baking, buttermilk, lemon juice, zest, cream, and butter. Add flour and salt, whisking until blended.
- Place blueberries evenly in bottom of tart shell. Pour buttermilk mixture over blueberries.
- Bake 25 to 30 minutes or until tart is set. Cool on a wire rack. Serve with a scoop (1/2-cup) of Blueberry Sorbet. Save remaining sorbet for another dessert.
- To make sorbet: combine water and SPLENDA(R) Brown Sugar Blend in a small saucepan; cook over medium heat, stirring constantly, until SPLENDA(R) Brown Sugar Blend dissolves. Set aside.
- Combine blueberries and 2 tablespoons lemon juice in a saucepan; heat mixture over medium heat 3 to 5 minutes or until the blueberries are soft.
- Process half the blueberry mixture, SPLENDA(R) Brown Sugar Blend mixture, lemon juice and zest in a blender or food processor. Pour mixture through a wire-mesh strainer into a bowl, discarding pulp. Repeat procedure with remaining ingredients. Cover and chill.
- Pour into container of an ice cream freezer. Freeze according to manufacturers directions.