Start by preparing the base that has to rest in the fridge. Afterwards, you can prepare the filling.

For the base
Crush the cereal biscuits in the mixer or crumble them in a food bag with the help of a rolling pin. Melt the butter in a small bowl and pour it over the biscuits. Knead the biscuit crumbles with the butter. Distribute the crumble mixture into 6 tartlet molds (ideally with removable bottom). Press the crumble mixture on the bottom and on the edges of the molds with your hands or a glass and place in the fridge for approx. 30 minutes.

For the berry sauce
Wash and clean strawberries, raspberries, blackberries, blueberries and currants. Put them in a saucepan and add sugar and lemon juice. Bring to a boil, remove from heat and blend everything with a hand blender. Return to the heat, bring back to a boil and allow to thicken a little for 3-4 minutes. Set aside to cool.

For the cream
Put the skyr, cream cheese, sugar, grated lemon zest and salt in a bowl. Mix everything well until you get a homogeneous cream.

Plating
Distribute the berry sauce on the tartlet bases. Then add the skyr cream and distribute it evenly. Place in the fridge for a few hours. Before serving, decorate the tartlets with previously washed and dried strawberries, raspberries, blackberries, blueberries and currants, mint leaves and powdered sugar.