Mini Blackberry Cheesecake Tarts | Peachy the Magazine

Ingredients

• 2 (5.3 ounce) containers of Siggi’s 2% Blackberry Yogurt
• Walnut Oat Crust
• For garnish: 6 fresh blackberries, small fresh basil leaves, edible flowers, Ginger Peanut Brittle (see recipe below), and Rosemary Salt (see recipe below)
• ½ cup walnut pieces
• 1 cup old fashioned rolled oats
• ½ tablespoon brown sugar
• 1½ tablespoons all-purpose flour
• 2 tablespoons butter, melted
• ¼ cup egg whites
• ¾ teaspoon baking soda
• ½ teaspoon water
• ½ teaspoon vanilla
• ¾ cup granulated sugar
• ½ cup water
• ½ cup light corn syrup
• 1½ tablespoon butter
• ½ pound lightly salted peanuts (about 2 cups)
• ½-inch piece of fresh ginger, grated
• ½ teaspoon minced fresh rosemary
• 1 teaspoon kosher salt
• A few black peppercorns, cracked