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November 2018

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Phyllo Tarts with Fresh Berries and Creme Fraiche Recipe

Phyllo Tarts with Fresh Berries and Creme Fraiche recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Phyllo Tarts with Fresh Berries and Creme Fraiche recipe  PDF


CREME FRAICHE 1 1/2 c Whipping cream
1/3 c Sugar, granulated
1/3 c Yogurt
2 tb Lemon juice freshly squeezed
PHYLLO TARTS 1/3 c Butter
4 Phyllo sheets
2 tb Sugar, granulated
FILLING 1/2 c Whipping cream
2 tb Sugar, granulated
1 ts Vanilla
RASPBERRY COULIS 1 pk Raspberries, frozen 7 1/2 oz
225 g 2 tb Lemon juice freshly squeezed
Sugar, granulated optional GARNISH 3 c Mi ed 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 wa 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 3 inch rectangles. Lightly butter 12 large muffin or tart tins, appro imately 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 mi ing bowl, using an electric mi er, 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 mi ture 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

Phyllo Tarts with Fresh Berries and Creme Fraiche recipe and other raw food recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
559 people have voted
Last Reviewed on 2018-11-18



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