INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 224
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 48mg
Sodium: 46.7mg
Potassium: 196mg
Carbohydrates: 21.5g
Fiber: 3.5g
Sugar: 13.1g
Protein: 2.2g