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Fresh Fruit Tarts
3 sheets filo pastry
2 tablespoon butter, melted
2 tsp granulated sugar
3 cups assorted fruit
Edible flowers (optional)
SAUCE:
1 pkg (300g) frozen raspberries, thawed
1 cup granulated sugar
1 tablespoon cornstarch
CREAM FILLING:
3/4 cup whipping cream
2 tsp granulated sugar
1 tsp vanilla
Grease every other cup in 12 cup muffin pan; set aside.
Arrange 1 sheet of filo on work surface, keeping remaining sheets covered with damp towel to prevent drying out. Brush lightly with butter; sprinkle lightly with sugar. Repeat with remaining filo, stacking to form 3 layers. Cut in half lengthwise, then in thirds crosswise to make 6 equal squares. Press gently into 6 prepared muffin cups.
Bake in center of 400oF oven for about 4 minutes or until golden and crisp. Let cool in pan on rack for 5 minutes; transfer to rack and let cool completely. (Can be stored in airtight container for up to 4 days)
SAUCE:
In heavy saucepan over medium heat, combine raspberries, sugar and 1 cup water; cook for about 5 minutes or until tender. Press through fine sieve to remaove seeds. Return raspberry mixture to pan. Stir cornstarch with 1 tablespoon cold water; stir into berry mixture and bring to a boil. Cook, stirring occasionally, for about 1 minute or until clear and slightly thickened. Scrape into pitcher to cool; cover with plastic wrap. (Sauce may be refrigerated for up to 3 days.)
CREAM FILLING:
Whip cream with sugar and vanilla.
Spoon 1/4 cup sauce onto each of 6 dessert plates. Centre tart shells on sauce. Spoon in cream filling; top with fruit and garnish with flowers.
Makes 6 servings.
PER SERVING:
about 359 cal, 2 g pro, 16 g total fat (9 g sat. fat), 55 g carb, 2 g fibre, 49 mg chol, 111 mg sodium, % RDI: 4% calcium, 6 % iron, 14% vit A, 45 % vit C, 8 % folate.
NOTE:
Spacing the filo cups among 12 muffin cups prevents the edges from touching.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
