Raspberry Tartlet with Balsamic Vinegar Sauce

PREPARATION Preheat the oven to 200 °C. PREPARATION Roll out the puff pastry 2 mm thin on a floured work surface. Cut out circular slices or cut into triangles. Prick several times with a fork and place on a baking tray covered with baking paper. Bake in a well preheated oven for a few minutes until golden brown. Meanwhile, for the raspberry balsamic sauce, puree the raspberries and pass through a sieve. Warm the honey slightly and mix it with the balsamic vinegar and the raspberry puree. Remove the puff pastry and place on plates, spread whipped cream on top and place the raspberries on top with the opening facing up. Fill or drizzle the raspberries with the raspberry balsamic sauce and sprinkle with powdered sugar. Cut lemon balm into fine strips and sprinkle over the tartlets.

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