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Phyllo Tarts With Fresh Berries And Creme Fraiche Recipe

Phyllo Tarts With Fresh Berries And Creme Fraiche Recipe

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Phyllo Tarts With Fresh Berries And Creme Fraiche

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Ingredients:

Serving

creme fraiche
1 1/2 cups whipping cream
1/3 cup granulated sugar
1/3 cup yogurt
2 tbsp. freshly squeezed lemon juice
phyllo tarts
1/3 cup unsalted butter
4 sheets phyllo pastry
2 tbsp. granulated sugar
filling
1/2 cup whipping cream
2 tbsp. granulated sugar
1 tsp. vanilla
raspberry coulis
7 1/2 oz package frozen raspberries
2 tbsp. freshly squeezed lemon juice
granulated sugar (optional)
garnish 3 cups mixed berries , such as raspberries , sliced strawberries , blackberries and blueberries
2 tbsp. icing sugar
12 sprigs mint (optional)

Directions:

To make the creme fraiche, in a small bowl, stir 1 1/2 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 1/2 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	525.33 Kcal (2199 kJ)
Calories from fat	312.04 Kcal
		% Daily Value*
Total Fat	34.67g	53%
Cholesterol	109.49mg	36%
Sodium	54.88mg	2%
Potassium	183.2mg	4%
Total Carbs	53.16g	18%
Sugars	44.33g	177%
Dietary Fiber	2.27g	9%
Protein	3.12g	6%
Vitamin C	15.8mg	26%
Vitamin A	0.2mg	6%
Iron	0.8mg	5%
Calcium	82.9mg	8%

Amount Per 100 g
Calories	256.38 Kcal (1073 kJ)
Calories from fat	152.29 Kcal
		% Daily Value*
Total Fat	16.92g	53%
Cholesterol	53.44mg	36%
Sodium	26.78mg	2%
Potassium	89.41mg	4%
Total Carbs	25.94g	18%
Sugars	21.64g	177%
Dietary Fiber	1.11g	9%
Protein	1.52g	6%
Vitamin C	7.7mg	26%
Vitamin A	0.1mg	6%
Iron	0.4mg	5%
Calcium	40.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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