Reduce the raspberries with the sugar. As soon as the raspberries have boiled down and the sugar has completely dissolved, strain the jam through a fine sieve to remove the stones.
Chill the jam until you are ready to use it again.
Scrape out the vanilla pod and mix the vanilla pulp with the milk, sugar, cornstarch, a pinch of salt and the 2 egg yolks and heat to a maximum of 90 degrees until the pudding is very thick to firm (peel off to a rose).
Transfer the pudding to a bowl and chill.
Preheat the oven to 180 ° C fan oven. Beat the egg yolks with the sugar until frothy. Stir in the flour, cornstarch, baking powder and cream.
Finally stir in the melted butter. Spread the dough on a baking sheet lined with baking paper and bake for about 10 to 15 minutes until golden brown.
Immediately turn the base over after baking and peel off the parchment paper. Cut out round tart bases from the base, spread the raspberry jam and chill for about 1 hour.
Beat the whipped cream until stiff and chill.
Using a piping bag, squirt the vanilla pudding onto a tart base coated with raspberry jam and cover with another base.
Spray the cream on the top base and decorate with powdered sugar, a raspberry and brittle.
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