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How To make Phyllo Tarts with Fresh Berries and Creme Fraiche
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
How To make Phyllo Tarts with Fresh Berries and Creme Fraiche's Videos
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Gordon Ramsay goes home and whips up a fabulous pear tart - and he makes it look easy. Try this at home today! Watch Gordon Ramsay's Ultimate Home Cooking! Watch for FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork
If you have condensed milk and egg at home, then try this easy delicious and simple recipe
WELCOME TO YUMMY
TODAY'S RECIPE IS If you have condensed milk and egg at home, then try this easy delicious and simple recipe
INGREDIENTS:
Condensed milk pudding
Sugar 2 tbsp
Water 1 tsp
Cook on medium flame
Caramelised the sugar
Transfer into a mold
Keep aside
2 eggs
Keep aside
Luke warm water 1 cup
Condensed milk 1/2 cup
Mix well
2 beaten egg
Mix well
Cover
Steam it for 20-30 mins on medium flame
Keep it in the fridge for 4 hours
NOTE: 1 CUP = 250 ML
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Strawberry and Cream Puffs | Easy and Yummy Puff Pastry Dessert Recipe
You will only need 15 minutes and few ingredients to make this delicious dessert everyone will love!
Very creamy and crunchy dessert for when you don’t have time to bake!
Perfect for parties and festive table!
INGREDIENTS:
320g ready rolled puff pastry sheet
50g butter
300ml whipping cream
3 tb sp sugar
150g strawberries
1 tb sp icing sugar
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In Jamie's Quick & Easy Food, check out this crazy simple recipe for a fish pie using just 5 ingredients! – smoked haddock, spring onions, baby spinach, cheddar, and filo pastry. Put them all together and you get a crisp, rich, delicate dish to enjoy!
See here for the full recipe!
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Pear, Feta and Pecan Fillo Tart | Good Chef Bad Chef S11 E26
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Head to for this and many other tasty recipes!
EGG AND BACON FILO TART PIES (CROSTATE AL UOVO E PANCETTA) -theitaliancookingclass.com
EBOOK:
SEE RECIPE BELOW:
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Here we have lovely Egg and Bacon Filo Tarts. Crostate al uovo e pancetta. These are so easy to make and tasty. These Egg and Bacon Filo Tarts are great for easy entertaining or even with a meal. Serve these Egg and Bacon Filo Tarts with a fresh green salad and you will have an extremely satisfying meal. Once you know the recipe you will make these Egg and Bacon Filo Tarts over and over. See our recipe below!
BACON AND EGG FILO TARTS
INGREDIENTS:
6 x sheets filo pastry
100grams x unsalted butter melted
150grams x finely chopped bacon
FILLING:
70ml x milk
70ml x pouring cream
2 x eggs
1 x egg yolk
1tspn x salt
1tblspn x finely chopped parsley
METHOD:
-preheat oven to 180 degrees celsius. Grease six 10cm (4inch) tart tins with melted butter
-layer the six sheets of filo on top of each other, brushing each sheet with melted butter before adding the next. Using a round pastry cutter cut out six 13cm (5inch) rounds (or an upside down saucer with a knife). Press the cut rounds into the tart tins
-place filling in a mixing bowl, whisk together the milk, cream, whole eggs, egg yolk, salt and parsley
-pour in filling
-bake the tarts for 10 minutes, until filling is set and pastry is golden. Serve immediately
-serving suggestions serve with fresh green salad, or make mini versions for starters at parties