Phyllo Tarts With Fresh Berries And Creme Fraiche |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This recipe was created by Chef Joanne Yolles at Toronto’s Scaramouche Restauraunt. Ingredients:
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 pkg 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
|
|