Preheat oven to 350 degrees F.

In a large mixing bowl, beat the butter and STEVIVA BLEND with an electric mixer until smooth. Add egg and vanilla, beat until well combined.

In a small bowl, sift together the flour, baking powder, and salt. Add flour mixture gradually to the butter mixture. Beat until well combined. Press dough into bottom and up sides of a 9-inch tart pan with removable bottom. Prick with fork in about 8-10 places.

Bake for about 15-20 minutes or until crust is light golden brown. Remove from oven and cool on a wire rack for 20 minutes. Remove sides of tart pan and place tart crust on a serving platter.

To prepare the raspberry sauce, place frozen berries and water in a medium saucepan. Stir together the STEVIVA BLEND and cornstarch in a small bowl. Combine with the berries, and bring to a boil. Reduce heat to low and simmer until thickens, stirring frequently. Add additional water if becomes too thick. Strain sauce into a glass container. Set aside.

In a medium size bowl, whisk together the pudding and milk as directed on box. Refrigerate until ready to use.

In a small bowl, stir together the mascarpone cheese and STEVIVA BLEND until well combined.

To assemble the tart, spread mascarpone cheese into bottom of tart with an offset spatula.

Spoon pudding over the mascarpone layer, and spread until smooth.

Arrange berries on top of the pudding layer.

Drizzle raspberry sauce over the berries or on each individual slice when serving.