preparation

1. Bake the frozen tarts at 350°F for 5 minutes to crisp them up. Set aside.
2. In a medium saucepan, stir the Splenda with the arrowroot or cornstarch and salt. Stir in the milk until smooth. Cook over medium heat, stirring until mixture boils; boil for 1 minute.
3. In a cup, beat the egg with a fork. Stir in a small amount of the hot milk mixture. Slowly pour the egg mixture back into the sauce, stirring rapidly to prevent lumping; do not boil. Cook until thickened. Pour the mixture through a fine sieve to remove any of the egg pieces that did not completely incorporate. Pour the strained mixture into a bowl, cover, and refrigerate for about 1 hour. Stir in the vanilla. Fold in the whipped topping. Use an electric mixer to blend everything together until smooth.
4. Spoon the custard evenly into the phyllo shells. Top each tart with one blueberry, one raspberry, one blackberry, and 1/6 of one strawberry, plus a dollop of whipped topping if desired.