Creme Fraiche for Fruit Tarts
- Up to 1 week before serving, in a small mixing bowl stir together whipping cream and dairy sour cream. Cover with plastic wrap.
- Let the cream mixture stand at room temperature for 2 to 5 hours or until mixture thickens. When thickened, cover and refrigerate for up to 1 week.
- About 1 hour before serving, stir sifted powdered sugar and finely shredded tangerine or orange peel into the cream mixture. Makes 1 cup (sixteen 1-tablespoon servings).
From the Test Kitchen
Up to 1 week ahead, prepare Creme Fraiche. Cover and chill.
Nutrition Facts (Creme Fraiche for Fruit Tarts)
- Per serving:
- 45 kcal ,
- 4 g fat
- (3 g sat. fat ,
- 13 mg chol. ,
- 6 mg sodium ,
- 2 g carb.