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Blueberry Custard Tart

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Ingredients

pie TART crust:

1 1/2 cups all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

4 tablespoons vegetable shortening

2 ounces low-fat cream cheese

2 teaspoons lemon juice

4 tablespoons ice water

FILLING:

2 eggs

1/2 cup fat-free egg substitute

1/2 cup sugar

1 can (12 ounces) evaporated skim milk

1 teaspoon vanilla

1 teaspoon almond extract

1 cup fresh blueberries

1/4 teaspoon ground nutmeg

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