Kevin Rathbun’s Blueberry Buttermilk Tart with Blueberry Sorbet

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^® 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^® Brown Sugar Blend in a small saucepan; cook over medium heat, stirring constantly, until SPLENDA^® 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^® 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.