Mix all the dry ingredients in the mixer. Add the soft butter, eggs and beat with the special dough tool. Leave in the fridge the dough about an hour.

Roll out in a sheet and cut round biscuit thick pieces of dough with a round cutter, to use as the base for the tarts. Pierce the dough with a fork and bake at 170 degrees for 8-10 minutes.

Beat the eggs with their egg yolks, the lemon juice, zest and sugar in a thermomix or bain marie until the temperature reach 82 dgrees Celcius.

Add the gelatine leaves after soaking for a few minutes in cold water until soft and whisk.

Blend in the butter, and after it cools, the Mascarpone cheese.

Fill in the cake rings (same size as the biscuits) and put them in the refrigerator until the mixture sets.

Boil sugar with water, Verbena leaves and lemon zest for 5 minutes. Add gelatine leaves and cool.

Soak berries in the syrup for a few seconds and put them into a strainer.

Place the lemon cream over the baked sable dough and decorate as you like with the fresh berries. You can serve the tart with fresh fruits syrup.

An alternative sweet, cool proposal for those who like the taste of lemon with fresh fruits of the forest. A unique dessert that ideally compines favourite flavors, scents and colours. Above recipe has been posted in the official web site for sweets of Greek CHOCOLATE BRAND ION: www.ionsweets.gr