*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