Heat the oven to 170° C. Brush 6 mini tarts molds with vegetable oil. Have on hand a round cutter.
Mix the egg and creamy goats cheese: In a bowl, whisk the egg until the yolk and white are combined. Whisk in the cheese, add pepper, salt and marjoram.
Cut out the puff pastry rounds. Fit the rounds into the tart molds, pushing them down into the cups with your fingers.
Fill the tarts: Distribute the cream cheese and add on top a teaspoon of WILD BERRY COULIS.
Bake the tarts for 20 to 35 minutes, or until the filling puffs and starts to brown. Remove from the oven and cool for 10 minutes.
Sprinkle with marjoram and serve.
The tarts are good both warm and cold, ideal for bringing them to the summer picnic!