Phyllo tarts with fresh berries & creme fra
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Phyllo tarts with fresh berries & creme fra
  Phyllo    Tarts    Berries  
Last updated 6/12/2012 12:50:46 AM. Recipe ID 12239. Report a problem with this recipe.
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      Title: Phyllo tarts with fresh berries & creme fra
 Categories: Berries, Desserts
      Yield: 12 Servings
MMMMM-----------------------CREME FRAICHE----------------------------
  1 1/2 c  Whipping cream
    1/3 c  Sugar, granulated
    1/3 c  Yogurt
      2 tb Lemon juice;freshly squeezed

MMMMM------------------------PHYLLO TARTS-----------------------------
    1/3 c  Butter
      4    Phyllo sheets
      2 tb Sugar, granulated

    1/2 c  Whipping cream
      2 tb Sugar, granulated
      1 ts Vanilla

MMMMM----------------------RASPBERRY COULIS---------------------------
      1 pk Raspberries, frozen;7 1/2 oz
           -225 g
      2 tb Lemon juice;freshly squeezed
           Sugar, granulated; optional

      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
  CREME FRAICHE : In a small bowl, stir 1 1/2 cups whipping cream with
  1/3 c 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.
    Cut the phyllo into 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
    Bake for 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

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Recipe ID 12239 (Apr 03, 2005)

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