Prepare the basic dough for tarts and let sit for 1 hour in a cool place.

Preheat oven to 375 °F (190 °C).

Roll out the dough thinly, lay on a baking sheet, and place a baking frame around the dough (or use a deep cake pan).

Pull up the dough ¾in (2 cm) around the sides and bake for 10 minutes.

Lower the oven heat to 340 °F (170 °C).

For the custard royale, beat the egg yolks with milk, heavy cream, vanilla pudding mix, vanilla sugar, salt, and confectioner’s sugar.

Pour the mixture over the prebaked cake base and bake for another 20 minutes.

Let cool.

While it is cooling, prepare the basic butter streusel.

Spread raspberries on the cooled cake.

For the gelatin, warm the raspberry marmalade with water in a double boiler.

Add cold water to the gelatin, remove excess water, and dissolve in the marmalade.

Pour the gelatin over the raspberries and spread the streusel on top.

Let cool and serve.