PHYLLO TARTS WITH FRESH BERRIES & CREME FRA

      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
 
 MMMMM--------------------------FILLING-------------------------------
     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
 
 MMMMM--------------------------GARNISH-------------------------------
       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
   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
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