Phyllo Tarts with Fresh Berries and Creme Fraiche
From auntybea 15 years agoIngredients
- creme fraiche shopping list
- 1 ½ cups whipping cream shopping list
- 1/3 cup granulated sugar shopping list
- 1/3 cup yogurt shopping list
- 2 tbsp. Freshly squeezed lemon juice shopping list
- Phyllo Tarts shopping list
- 1/3 cup unsalted butter shopping list
- 4 sheets phyllo pastry shopping list
- 2 tbsp. Granulated sugar shopping list
- Filling shopping list
- ½ cup whipping cream shopping list
- 2 tbsp. Granulated sugar shopping list
- 1 tsp. vanilla shopping list
- Raspberry Coulis shopping list
- 7 ½ oz pkg frozen raspberries shopping list
- 2 tbsp. Freshly squeezed lemon juice shopping list
- Granulated sugar (optional) shopping list
- Garnish 3 cups mixed berries, such as raspberries, sliced strawberries, blackberries and blueberries shopping list
- 2 tbsp. icing sugar shopping list
- 12 sprigs mint (optional) shopping list
How to make it
- To make the creme fraiche, in a small bowl, stir 1 ½ cups whipping cream with 1/3 cup granulated sugark, yogurt and lemon juice until blended and most of the sugar is dissolved. Cover loosely with cheesecloth or a 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 sieve 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 in the bowl until ready to use.
- Preheat oven to 350 F. To prepare the phyllo tarts, melt the butter over low heat. Lay the 4 sheets phyllo on the counter. Cover the entire surface of the phyllo sheets with waxed paper and a damp kitchen coth to prevent them from drying out and cracking.
- Place 1 sheet of phyllo on the counter and brush it with melted butter. Carefully lay a second sheet of phyllo over the first so that all the corners match perfectly. Brush with more butter. Sprinkle 2 tbsp. Granulated sugar over the phyllo. Cover with remaining 2 sheets of phyllo brushing each with melted butter.
- Cut the phyllo into twelve 4 x 3 “ rectangles. Lightly butter 12 large muffin or tart tins, approximately 3 “ 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 tghem over. Prick the bottom of the shells with a fork.
- Bake for 8 to 10 minutes or until the edges are crisp and brown. Immediately remove the phyllo shells from the muffin tins and cool them on a rack. The shells can be made up to one day ahead. Store them in an airtight container at room temperature. Do not refrigerate.
- To prepare the filling, in a small mixing bowl, using an electgric mixer, beat ½ cup whipping cream with 2 tbsp. Granulated sugar and vanilla until soft peaks form when the beaters are lifted. Fold into the creme fraiche just until blended. Refrigerate until ready to use.
- Place the raspberries and lemon juice in a blender or food processor fitted with a metal blade. Whirl, using an on-and-off motion, until smooth. Strain to remove the seeds. (Taste and add sugar, if needed.) Refrigerate if not using right away.
- Just before serving, spoon about 2 heaping tbsp. Of the creme fraiche filling into each phyllo shell. Arrange a mixture of berries on top. Sprinkle with icing sugar. Spoon about 3 tbsp. Raspberry coulis onto each dessert plate. Place the filled phyllo tarts in the centre of each plate. Garnish with a sprig of mint, if you wish. Serve immediately.
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The Rating
Reviewed by 5 people-
Sounds absolutely devine auntybea...i will look forward to trying this one very soon!
hooch in New Zealand loved it -
Yummy, and a lovely way to impress the dinner guests.
debwin in Toronto loved it -
Wow! Pass the dessert. This looks awesome.
jencathen in loved it
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