For the strawberry tartlets, beat the yolks with the powdered sugar, vanilla sugar and lemon zest until very foamy (must be light and firm). Beat the egg whites until firm, add the fine crystal sugar and beat until firm, then fold into the yolk mixture.
Carefully fold in the flour, finally add the melted butter. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for about 15 minutes.
Allow to cool. Soak gelatine in cold water. Whip the cream. Stir strawberry puree, powdered sugar, yogurt and lemon juice until smooth.
Squeeze gelatine and melt with a little water, stir yogurt cream and 1/3 of whipped cream into gelatine, fold in the rest carefully. Cut out sponge cake with dessert rings, spread yogurt cream on top, chill for 2-3 hours (must set).
Remove dessert rings, and arrange on a platter.
Preparation Tip:
The strawberry tarts can be decorated as desired
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