Blackberry Tartlet

For the blackberry tartlet, cut out round circles from the puff pastry and press them into small tartlet molds or into a well-greased muffin tin. Mix yogurt, sugar and the juice of one lemon to a cream and spread it on the puff pastry circles. Arrange the blackberries on top, sprinkle with the ground peanuts and bake in the oven for about 15 minutes.

For the sauce, beat two egg yolks with sugar and Cointreau over a hot water bath, nape onto the blackberry tarts and decorate with a mint leaf.

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