Strawberry Yogurt Tartlet

For the strawberry yogurt tartlets, beat yolks with 20 g granulated sugar, vanilla sugar, salt and lemon zest until foamy. Lightly beat egg whites, sprinkle in remaining granulated sugar and beat until stiff. Mix both masses together only lightly. Gently fold in the flour.

Spread the mixture on a baking tray lined with baking paper and bake in the preheated oven at 200°C for about 10-14 minutes. Turn out onto baking paper sprinkled with sugar, carefully peel off the baking paper. Allow the sponge to cool. Cut out 5 small sponge cakes (Ø 5.5 cm). Mix strawberry jam and Cointreau, warm slightly, soak the bottoms and place in small ring molds.For the yogurt-strawberry mousse, mix yogurt, strawberry puree and powdered sugar. Dissolve the gelatin in the Cointreau and stir into the yogurt-strawberry mixture. Add the remaining ingredients and fold in the whipped cream. Spread the yogurt-strawberry mousse on the sponge cake layers and refrigerate for approx. 30 minutes. For the strawberry jelly, remove 1 teaspoon of the strawberry puree, heat over steam, dissolve the gelatine in it and stir into the remaining strawberry puree. Allow to cool slightly, then coat the tartlets with it. Refrigerate for 2 hours.

Cut the strawberry yogurt tartlets out of the ring with a knife dipped in hot water and garnish each with half a strawberry.

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