Red, White And Blueberry Tart

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