Raspberry Tartlets

Preheat the oven to 150°C (fan) and prepare 6 small tartlet molds.

Separate the eggs and place the egg whites into a large, fat-free bowl.

Beat the egg whites with 3 tbsp hot water until very stiff.

Gradually sprinkle in the sugar while continuing to beat, then briefly fold in the yolks.

Mix the flour and baking powder and fold in only briefly until no dry flour remains.

Divide the batter evenly among the 6 molds.

Bake in the preheated oven for about 15 minutes, then remove.

Let the tartlets cool completely on a wire rack.

Prepare the vanilla cream powder according to the package instructions using whole milk and chill.

Briefly warm the jam and brush the cooled tartlets with it.

Place about 1 tbsp of vanilla cream on each tartlet and arrange the raspberries on top.

Bring the tart glaze to a boil with 3 tbsp sugar and 250 ml water, cook for about 1 minute, then let it cool for about 2 minutes.

Quickly pour the glaze over the tartlets.

Chill the tartlets in the refrigerator until the glaze has set.