Preheat the oven and either grease a muffin tin or line it with paper liners.
Separate the eggs and beat the egg white with a pinch of salt until stiff. Beat the egg yolks with 2 tablespoons of lukewarm water and the sugar until frothy. Quickly fold in the flour and egg whites, but do not stir for too long so that the egg white does not completely collapse. Pour the batter into the hollows of the muffin tin.
Bake in a preheated oven at 180 ° C top / bottom heat (convection: 160 ° C) for about 15 minutes.
Once the muffins have cooled, hollow them out. The best way to do this is to cut off a lid first, but leave a 5 mm edge. Use a cake fork to remove the insides of the muffins and crumble the cake crumbs in a bowl. They will be needed later for the brittle.
For the filling, soak the gelatine in cold water and drain the mandarins. Put the yogurt in a bowl. Squeeze out the gelatine and dissolve it (I always do this by placing it in a metal ladle and holding it in hot water, but so that no water flows into it) and stir in 2-3 tablespoons of the yogurt. Then stir this mixture into the yoghurt and refrigerate. Meanwhile, whip the whipped cream with the cream stiffener until it is very stiff and then fold it into the yoghurt cream together with the drained mandarins.
Spread the cream filling over the hollowed-out muffins using a tablespoon and a teaspoon.
For the brittle, melt the butter in a pan and toast the fine crumbs in it. Dust the icing sugar over it and caramelize until golden brown while stirring. Let cool and decorate the tartlets with it.
Chill until serving.
Tips: The leftover brittle can be stored in a glass or an airtight plastic box and used for desserts and cake decorations.
Instead of mandarins, there are also small-chopped canned peaches or pieces of pineapple or fresh berries (e.g. strawberries, raspberries, blueberries) as fruit alternatives.
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