Phyllo Tarts with Fresh Berries & Creme Fraiche
Crispy phyllo tart shells filled with homemade creme fraiche and topped with fresh mixed berries on a raspberry coulis. An elegant French-inspired dessert with shatteringly flaky pastry and tangy cream.
YIELD
12 servingsPREP
30 minCOOK
10 minREADY
24 hrsThese phyllo tarts are a showstopper. Shatteringly crisp, buttered phyllo shells hold a cloud of vanilla-scented crème fraîche filling, piled with fresh berries and dusted with powdered sugar, all sitting in a pool of raspberry coulis.
The homemade crème fraîche starts a full day before serving. Whipping cream mixed with yogurt and lemon juice sits at room temperature for 24 hours, thickening as the yogurt cultures ferment the cream. Then it strains through cheesecloth in the fridge until it’s as thick as ricotta. This is real crème fraîche, tangy and luxurious, nothing like the thinned-out versions sold in plastic tubs.
Four phyllo sheets get stacked with butter between each layer, cut into rectangles, and pressed into muffin tins. Eight to ten minutes in the oven turns them golden and crisp. They store at room temperature in an airtight container for a full day, so you can make them well ahead.
The raspberry coulis is just frozen raspberries blended with lemon juice and strained. It takes two minutes and adds a vivid ruby contrast on the plate.
Chef Tips
- Keep unused phyllo sheets covered with wax paper and a damp towel at all times. Exposed phyllo dries and cracks within minutes.
- Brush butter on every layer. Skipping a layer means those sheets won’t separate and crisp properly.
- Fill the shells just before serving. The crème fraîche softens the phyllo quickly and they lose their crunch.
- Use a mix of strawberries, blueberries, raspberries, and blackberries for the best color contrast on top.
Variations
- Use store-bought crème fraîche if you’re short on the 24-hour prep time.
- Replace the berry topping with sliced peaches or figs in late summer.
- Add a tablespoon of Grand Marnier to the crème fraîche filling for a boozy twist.
Ingredients
Directions
CREME FRAICHE : In a small bowl, stir 1½ cups whipping cream with ⅓ cup 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 350℉ (180℃).
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 ½ cup whipping cream with 2 tablespoon 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 tablespoon 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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