*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
      1/2   c            Whipping cream
    2       tb           Sugar, granulated
    1       t            Vanilla
                         -----RASPBERRY COULIS-----
    1       pk           Raspberries, frozen -- 7 1/2 oz
                         -225 g
    2       tb           Lemon juice -- freshly squeezed
                         Sugar, granulated -- optional
    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
   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.
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