I’ve never tried Tart Blast (FLV) but I do know it contains ethyl alcohol, levulinic acid, and lactaid acid. Lactic acid can have a yogurt taste or sour milk taste on its own.
I personally would stick to citric acid which mostly comes from citrus fruits, or malic acid which comes from fruits like apples and grapes. I use Sour (TPA) for its malic acid most often.
But to tarten up a fruit recipe I typically use lime, lemon is too acidic for my tastes. I also learned a trick, that is to use cranberry flavoring to tarten up certain fruits, like cherry and blueberry. It has a tart tannic astringency and has minimal acidity.