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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
Berry Fruit Filo Tarts from Jus-Rol™
A selection of mixed berry fruits topped off with some crème fraiche layered into little filo pastry cups. Perfect dessert showstoppers to top off your meal!
This recipe uses Jus Rol filo pastry sheets
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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Best Mini Quiche Recipe - Mushroom Spinach and Feta Mini Quiches
This quiche recipe with mushroom, spinach, and feta will surely be the star of the show at any breakfast or brunch you serve up. Quiche's are traditionally a French tart with custard filling, but you won't need any complicated pastry dough for this recipe. To make this easy savory bite, you'll just add mushroom, spinach, and feta cheese to your custard batter and ladle a generous amount into a baking tin before sticking them in the oven.
Recipe:
Fig and blue cheese phyllo tart – Savory
This easy-to-make quiche with figs, mushrooms and blue cheese is delicious cold, warm or hot from the oven. Enjoy!
Ingredients
5 sheets of phyllo pastry
4 tbsp butter
8 oz mushrooms
1 cup crème fraîche or sour cream
1 egg
4 oz crumbled blue cheese
2 fresh or dried figs
1 tbsp balsamic vinegar
8 basil leaves
Baking crust
Preheat the oven to 400°F. Cover phyllo pastry with damp paper towels to prevent drying. Melt the butter. Grease a 4¼x13¾ -inch quiche tin. Place 2 sheets of defrosted phyllo on the bottom of tin and brush with melted butter. Cover with 2 more sheets of phyllo and brush with butter. Place the last sheet in the middle and brush with butter. Fold the overhanging edges loosely inside. Bake for about 10 min.
Filling
Slice the mushrooms. Whisk together the crème fraîche, egg and blue cheese. Pour over the baked crust. Place mushrooms on the cheese. Bake about 15 min., or until puffed and golden.
While the quiche bakes, cut the figs into thin slices. Remove the quiche from the oven and let cool slightly. Sprinkle over the figs and balsamic vinegar. Garnish with basil.
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SOUR CHERRY PIE in PHYLLO PASTRY
#PitaOdVišanja#SourCherryPieRecipe#
Easy and fast to make, and delicious to eat!
Martha Stewart's Secret to Perfect Meringue | Martha Bakes S10E5 Magnificent Meringues
Meringue is the foundation for so many captivating desserts and on today’s show, Martha shares three different meringue-based desserts: an ethereal meringue wreath with jewel-like sugared berries, chocolate angel food cake with a decadent milk chocolate frosting, and almond dacquoise bombes, the fancy cousin of baked Alaska. Scrumptious desserts you’ll want to make again and again!
#Meringue #Recipe #MarthaBakes #FullEpisodes #MarthaStewart
00:00 Introduction
00:40 Meringue Wreath
05:59 Chocolate Angel Food Cake
11:40 Almond Dacquoise Bombes
17:25 Merveilleux
23:39 Bonus: How to Pipe a Swirl Effect
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired at Season 10 Episode 5.
Full Recipes:
Pavlova Wreath with Berries and Creme Fraiche:
Chocolate Angel Food Cake with Double Chocolate Frosting:
Vanilla Raspberry Baked Alaska:
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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.
Martha Stewart's Secret to Perfect Meringue | Martha Bakes S10E5 Magnificent Meringues