• Take puff pastry sheets out of the freezer, let them thaw on the counter until they're defrosted.
• Whip or lightly mix cottage cheese with honey. Set it aside.

Mixed berries filling

• Place saute pan on medium heat on the stovetop. Add raspberries, blueberries and blackberries to pan. Pour sugar over them and mix them up. Add cornstarch and freshly squeezed lemon juice (about half a lemon). Zest about 1 tsp of lemon skin over the pan. Mix and let it cook for about 5 minutes or so.
• Turn heat off, remove pan and let it cool at room temperature.

Prepare the Tarts

• Preheat oven to 400 degrees F. Roll the puff pastry sheets to even out creases. Cut the sheets in rectangular shapes. I tend to get 6 tarts out of each sheet.
• Place the tarts over parchment paper on a baking sheet. Score a line on the edges using a knife. Bake for about 5-7 minutes.
• Bring the baking sheet out of the oven carefully using oven mitts. Press on the middle of each tart with a fork. Spoon over cottage cheese mix with honey evenly over each tart. Then spoon over the mixed berry filling. Brush the edges with egg wash.
• Place baking sheet back in the oven and continue baking until puff pastry is golden brown (about 15 more minutes). Check often towards the end. Remove the tray from the oven and let the tarts cool down to room temperature. Cover generously with powdered sugar and garnish with mint leaves. Enjoy:)