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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
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A twist on a favorite dish. This Fish Pie is topped with crunchy, golden, flaky Filo pastry. Easy to make with Jus-Rol Filo Pastry Sheets. Ideal for a casual lunch.
Get the full filo topped fish pie recipe here:
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
Pear Tart with Gordon Ramsay
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
How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart
During peak fruit season, you need plenty of recipes to take advantage of the fresh produce, and this dessert from Martha Stewart allows you to use handfuls of tender, ripe plums in a quick and easy gallette. The filling formula can adapt to almost any seasonal fruit, and the tender, flaky crust is ready in no time after a few pulses of the food processor. When there’s a basket of fresh plums (or peaches, or cherries) at hand, reach for this rustic French pastry classic!
#MarthaStewart #Dessert #Plum #Galette #Baking #Recipe
Get the recipe at:
00:00 Introduction
00:16 How To Make Galette Dough
3:04 How To Make Plum Filling
3:56 Shaping The Dough
4:16 How To Form The Galette
6:30 Baking
6:37 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Plum Galette | Martha Bakes Recipes | Martha Stewart
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!
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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