for 4 pieces

Berry compote

200 g	blueberry
100 g	blackberry
4 tbsp	sugar
1 tbsp	lemon juice

Tarts

100 g	chocolate biscuit (e.g. Gran Cereale chocolate)
1 tbsp	cocoa powder
50 g	butter, melted
250 g	mascarpone
3 tbsp	sugar
1	organic lemon, use a little grated zest and 1 tbsp of juice

To serve

50 g

blueberry

How it's done

Berry compote

Mix the berries, sugar and lemon juice in a pan, bring to the boil, simmer over a low heat for approx. 5 mins. Leave the compote to cool.

Tarts

Blitz the cookies in a food processor, mix with the cocoa powder and butter. Place a cookie cutter on each plate, divide the mixture between the cookie cutters, press down firmly with a glass. Combine the mascarpone, sugar, lemon zest and lemon juice, spread on top of the biscuit bases. Top with half of the berry compote, set the rest aside. Cover the tarts and chill for approx. 2 hrs.

To serve

Carefully loosen the tarts from the cutters using the tip of a knife, remove the cutters. Serve with the reserved berry compote and blueberries.

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