The sweet and sour lemon cream and the fruity blackberries make these tartlets a wonderfully refreshing sweet in summer. It's still best to collect wild blackberries, which have an even more intense flavor, but blackberries fresh from the market are also perfect for this. If you want to keep the tartelettes longer, it is best to store the pastry bases in an airtight container and fill with lemon cream and top with the blackberries just before serving.

Ingredients

For the dough:

• 200 g flour
• pinch of salt
• 100 g butter
• 1 egg yolk
• 40 g sugar
• 3 tablespoons ice water

For the cream:

• 300 g mascarpone
• Zest and juice of 2 small organic lemons
• 2 tablespoons powdered sugar

• 300 g blackberries

Preparation

For the dough, put the ingredients in a mixing bowl and knead to form a firm dough. Let the dough rest in the fridge for around 30 minutes. Preheat the oven to 170°C top and bottom heat.

Grease the tartlet molds. we use small molds with a diameter of 5 cm, which makes about 30 tartlets. Of course you can also use larger molds, depending on what you have at home.

For the cream, mix the mascarpone with the lemon juice, the zest and the icing sugar until smooth. Wash the blackberries.

Roll out the dough to a thickness of 3 mm and cut out a little larger than the molds, so that the sides of the molds are well covered with dough. Press the dough evenly into the molds. Bake the tartlets for 10 to 15 minutes until golden brown, then allow to cool and remove from the molds.

Fill the tartelettes with the lemon cream and top with the blackberries.