-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 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