Frozen Yogurt Blackberry Tartlettes

Have you ever had that ultimate feeling of knowing something no one else seems to know yet and thus feel like the smartest one around? That's exactly what I had this week as I took a glance at the wild blackberries that are growing next to my running track and saw that the bushes were all covered with juicy ripe fruits. After an interior dance of accomplishment for the rest of my run I went back the next day to pick them up - hanging in the bushes covered with purple stains and being trapped in the thorns, yaaaa it was fun. No but seriously these little gremlins don't make it easy to be enjoyed ;-).

The taste testing showed that some were still a little tart so instead of using them fresh I decided to cook them into a compote, to be used on top of oatmeal, yogurt, icecream or just plain. 

While the stovetop stewed them like there's no tomorrow I tapped around in the kitchen, thinking about a nice recipe to share with you guys. 

When the world comes to an end one day and there's nothing left at all, you can always be sure to still find a little yogurt in our fridge. Yep, we're basically living on that stuff. So yogurt+blackberry compote+european heatwave= frozen yogurt with a blackberry compote swirl! And to include some greens: topped with roasted pistachos and chopped mint leaves! I think I'm on a frozen dessert-ing train in the moment ;-).

Okay, so I stop with my ramblings now and am off to pick some more blackberries before anyone else finds out that they're ripe already - okay, seriously I just want to make more of these tartlettes to beat the heat and because they're soo good! So happy tartlette-making and I hope you can be just in time for some wild-picked blackberries! ;-)

Frozen Yogurt Blackberry Tartlettes

- makes 6 tartlettes if you use regular sized muffin tins

- 200g Blackberries

- 50 ml tap water

- 2 Tbsp honey, more if you have quite  a sweet tooth

- 500g all natural yogurt, works well with both regular and low-fat, greek might be nice as well

- a handful of chopped roasted pistachos

- 10 mint leaves, chopped

1. Make your compote: wash the blackberries and remove any stems. Put them in a medium sized saucepan and add in the water. Turn the stovetop on medium high heat with the lid on. Once the berries cook remove the lid and stir from time to time to prevent them from burning. Turn the heat down to low and let them simmer for up to 30 minutes until mixture is thick. Remove from the heat and let cool for a further 30 minutes, then stir in the honey.

2. Assemble: Divide the yogurt amongst your muffin tins, then top it with the cooled blackberry compote. To achieve a nice marbled effect swirl it a bit with a fork. Put the tins in the refrigerator for at least 3 hours to overnight to freeze. 

3. Once ready to serve remove the tartlettes from the tins by inverting them on a plate - a little warm water on top of the outside of the tins might be necessary. Top each with some roasted pistachos and chopped mint. Serve and enjoy!