Categories: Berries, Desserts 
      Yield: 12 servings 
  
-------------------------------CREME FRAICHE------------------------------- 
  1 1/2 c  Whipping cream 
    1/3 c  Sugar, granulated 
    1/3 c  Yogurt 
      2 T  Lemon juice;freshly squeezed 
 
--------------------------------PHYLLO TARTS-------------------------------- 
    1/3 c  Butter 
      4    Phyllo sheets 
      2 T  Sugar, granulated 
 
----------------------------------FILLING---------------------------------- 
    1/2 c  Whipping cream 
      2 T  Sugar, granulated 
      1 ts Vanilla 
 
------------------------------RASPBERRY COULIS------------------------------ 
      1 pk Raspberries, frozen;7 1/2 oz 
           -225 g 
      2 T  Lemon juice;freshly squeezed 
           Sugar, granulated; optional 
 
----------------------------------GARNISH---------------------------------- 
      3 c  Mixed berries, raspberries, 
           Blackberries, blueberries 
           Strawberries; sliced 
      2 T  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