- Exported from MasterCook
PHYLLO TARTS WITH FRESH BERRIES AND CREME FRAICHE
12 Preparation Time :
Categories : Desserts
Amount Measure Ingredient -- Preparation Method -- -- --
1 1/2 c Whipping cream
1/3 c Sugar, granulated
1/3 c Yogurt
2 tb Lemon juice -- freshly squeezed
1/3 c Butter
4 Phyllo sheets
1/2 c Whipping cream
2 tb Sugar, granulated
1 t Vanilla
1 pk Raspberries, frozen --
7 1/2 oz
-225 g 2 tb Lemon juice -- freshly squeezed
Sugar, granulated -- optional
3 c Mixed berries, raspberries,
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
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
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 - - - - - - - - - - - - - - - - - -