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Phyllo Tarts With Fresh Berries And Creme Fraiche

Phyllo Tarts With Fresh Berries And Creme Fraiche comes together with Whipping Cream, Sugar Granulated, Lemon Juice Freshly Squeezed, Butter, and Icing Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1/3 cup
• 2 tbsp
• 1/3 cup
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   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.

2. 2

   Cover loosely with cheesecloth or kitchen cloth.

3. 3

   Let stand at room temperature until thickened, about 24 hours.

4. 4

   Then line a sieve with a double layer of cheesecloth or a thin kitchen cloth.

5. 5

   Place the sieve over a bowl and pour the thickened creme fraiche into the sieve.

6. 6

   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.

7. 7

   Discard the drained liquid.

8. 8

   Remove the thickened creme fraiche from the cheesecloth and place it in a bowl.

9. 9

   Refrigerate until ready to use.

10. 10

    PHYLLO SHELLS: Preheat the oven to 350F.

11. 11

    To prepare the phyllo tarts, melt the butter over low heat.

12. 12

    Lay the 4 sheets of phyllo on the counter.

13. 13

    Cover the entire surface of the phyllo sheets with wax paper and a damp kitchen cloth to prevent them from drying out and cracking.

14. 14

    Place 1 sheet of phyllo on the counter and brush it with melted butter.

15. 15

    Brush with more butter.

16. 16

    Cover with remaining two sheets of phyllo, brushing each with melted butter.

17. 17

    Cut the phyllo into 12 4 X 3 inch rectangles.

18. 18

    Carefully place the phyllo rectangles into the muffin cups, pressing them into the bottom to form a tart shell.

19. 19

    Keep the edges of the phyllo upright, do not fold them over.

20. 20

    Prick the bottom of the shells with a fork.

21. 21

    Bake for 8 to 10 minutes until the edges are crisp and brown.

22. 22

    Immediately remove the phyllo sheets from the muffin tins and cool them on a rack.

23. 23

    The shells can made up to a day before serving.

24. 24

    Store them in an airtight container at room temperature.

25. 25

    Do not refrigerate.

26. 26

    FILLING: In a small mixing bowl, using an electric mixer, beat 1/2 cup whipping cream with 2 Tbsp granulated sug