Blackberry Hit

Preheat kitchen oven to 220 degrees. Roll out the shortcrust pastry thinly and cut out 10 cm diameter rounds. Place on a baking tray lined with parchment paper, prick with a fork. Bake in the middle of the oven for 10 minutes until light brown.

Mix well curd, yogurt and honey, fold in stiffly whipped cream and mix the blackberries exactly with the cream.

For the sauce, mash blackberries and sugar a little in a saucepan, let it boil briefly, then mash and spread through a sieve.

Make a mirror with the blackberry sauce on plates. Place the baked rondelles on top. Carefully spread the cream evenly on the pastry bases, bring to the table on the spot.

Tip: Use a regular or light yogurt, yes, as needed!

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