Phyllo Tarts With Fresh Berries & Creme Fra

CREME FRAICHE
1 1/2 c Whipping cream
1/3 c Sugar, granulated
1/3 c Yogurt
2 tb Lemon juice;freshly squeezed

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
fork.
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

Yields
12 Servings