Phyllo Tarts With Fresh Berries And Creme Fraiche

PHYLLO TARTS WITH FRESH BERRIES AND CREME FRAICHE

12 Preparation Time :

Categories : Desserts

Amount Measure Ingredient -- Preparation Method -- -- --

--CREME FRAICHE--

1 1/2 c Whipping cream

1/3 c Sugar, granulated

1/3 c Yogurt

2 tb Lemon juice -- freshly squeezed

--PHYLLO TARTS--

1/3 c Butter

4 Phyllo sheets

--FILLING--

1/2 c Whipping cream

2 tb Sugar, granulated

1 t Vanilla

--RASPBERRY COULIS--

1 pk Raspberries, frozen --

7 1/2 oz

-225 g 2 tb Lemon juice -- freshly squeezed

Sugar, granulated -- optional

--GARNISH--

3 c Mixed berries, raspberries,

Blackberries, blueberries

Strawberries -- sliced

2 tb Icing sugar

12 Mint sprigs -- optional

*Store bought Creme Fraiche can be used

*homemade Raspberry Coulis can be used

1 1/2 cups whipping cream with

granulated sugar, yogurt and lemon juice until blended and most of the

sugar is dissolved. Cover loosely with cheesecloth or kitchen cloth. Let

stand at room temperature until thickened, about 24 hours. Then line a

sieve with a double layer of cheesecloth or a thin kitchen cloth. Place

the sieve over a bowl and pour the thickened creme fraiche into the sieve.

Refrigerate the bowl with the liquid until the liquid is drained off and the creme fraiche is as thick as ricotta cheese, about 2 hours. Discard

the drained liquid. Remove the thickened creme fraiche from the

cheesecloth and place it in a bowl. Refrigerate until ready to use.

PHYLLO SHELLS: Preheat the oven to 350F. To prepare the phyllo tarts, melt

the butter over low heat. Lay the 4 sheets of phyllo on the counter. Cover

the entire surface of the phyllo sheets with wax paper and a damp kitchen

cloth to prevent them from drying out and cracking.

Place 1 sheet of phyllo on the counter and brush it with melted butter.

Carefully lay another sheet of phyllo over the first so that the corners

match perfectly. Brush with more butter. Cover with remaining two sheets

of phyllo, brushing each with melted butter.

12 4 X 3 inch rectangles. Lightly butter

12 large

muffin or tart tins, approximately 3 inches wide. Carefully place the

phyllo rectangles into the muffin cups, pressing them into the bottom to

form a tart shell. Keep the edges of the phyllo upright, do not fold them

over. Prick the bottom of the shells with a fork.

8 to 10 minutes until the edges are crisp and brown.

Immediately remove the phyllo sheets from the muffin tins and cool them on

a rack. The shells can made up to a day before serving. Store them in an

airtight container at room temperature. Do not refrigerate.

FILLING: In a small mixing bowl, using an electric mixer, beat 1/2 cup

whipping cream with 2 Tbsp granulated sugar and vanilla until soft peaks

form when the beaters are lifted. Fold in the Creme Fraiche just until

blended. Refrigerate until ready to use.

RASPBERRY COULIS: Place raspberries and lemon juice in a blender or processor. Whirl (using on -off motion) until smooth. Strain the remove

the seeds. (Taste and add sugar if needed). Refrigerate if not using right

away.

ASSEMBLY: Just before serving, spoon 2 heaping teaspoonfuls of creme

fraiche filling into each phyllo shell. Arrange a mixture of berries on

top. Sprinkle with icing sugar. Spoon 3 Tbsp Raspberry Coulis onto each plate. Place the filled phyllo tarts on top of Raspberry Coulis and garnish with mint if desired. Serve immediately.

MAKES: 12 TARTS - - - - - - - - - - - - - - - - - -