Allow raspberries to thaw.
Drain juice from raspberries by lightly pressing them with the back of a spoon into ale.
(250 mL) measuring cup.
If juice does not measure 1 cup (250 mL), add water.
Set raspberries aside.
Combine the 1 cup (250 mL) of raspberry juice and the cranberries in a saucepan.
Cook and stir over medium heat until cranberries begin to "pop." Remove from heat.
Combine sugar replacement, cornstarch, and salt in a small mixing bowl.
Stir in cold water to dissolve cornstarch; then add to cranberry mixture.
Return to heat and cook until thickened.
Remove from heat, and allow to cool for 5 minutes.
Now stir in raspberries.
Divide mixture evenly among the 10 tart shells.
Bake at 400°F (200°C) for 10 to 15 minutes.