Pre-heat oven to 180°C. Put the digestive biscuits in a plastic food storage bag and crush them using a rolling pin or you may also choose to put the biscuits in a food processor and pulse until finely ground. In a mixing bowl, combine the margarine and biscuit crumbs. Press the crumbs firmly over bottom and up sides of a pie plate. Bake 6 to 8 minutes, or until set. When it’s ready, remove from the oven and let it cool.

Add the yogurt, blueberries, vanilla and Splenda Granulated in a blender and blend everything together until you achieve a smooth purple coloured mixture. Once the crust is cool, add as much filling there can fit into the crust. Spread evenly on the surface and freeze for 20 minutes to allow the crust and filling to set.

Add desired fruit to the top of the tart and freeze for 5 minutes or refrigerate until ready to serve. Carefully remove the outside tart pan ring right before serving.