For the yogurt raspberry tart, first prepare the pastry base.
Beat the whole eggs together with the water and sugar until foamy. Carefully fold in the flour and spread the dough on a baking tray lined with baking paper (40cm x 25cm) and bake in a preheated oven (180°) for about 20 – 25 minutes. Allow the dough base to cool, remove the baking paper and cut out the bases for the desserts from the dough base using dessert rings (Ø 8cm). The rest of the dough base can be used for sponge cake crumbs or to make cake pops, for example.
For the yogurt cream, soak the gelatin in cold water, warm the orange juice and dissolve the squeezed gelatin in it. Mix the yogurt and powdered sugar and carefully stir in the dissolved gelatine little by little. Whip the whipped cream until stiff and fold into the yogurt mixture. Chill the mixture for about 30 minutes to allow it to set a little.
For the raspberry jelly, strain the raspberries (you may need to strain them to remove the raspberry seeds), add the sugar and heat everything together. Soak the gelatine in water, squeeze it out and dissolve it in the warm raspberry mixture. Allow the raspberry jelly to cool slightly.
Prepare 6 dessert rings (Ø 8cm) for the yogurt-raspberry tartlets. Place one cut-out cake base in each of the dessert rings as the base. Fill the yogurt cream on the pastry base and finally spread the raspberry pulp on top. (The dessert rings should be