1. Mix the flour and salt in a bowl. Add the cold butter in small pieces and cut into even smaller pieces using a pastry blender*. Add the egg yolks and about 3-4 tablespoons of the ice water and mix with a fork, then knead with your hands to get a smooth dough. If the dough is very crumbly add a little more ice water. You should work quickly here to avoid the butter in the dough getting too warm. Wrap in plastic wrap and place in the fridge for about 30 minutes.

2. Roll out the dough on a lightly floured surface slightly larger than a 10 inches (26cm) tart tin or pie dish. Lightly grease the baking tin/dish, place the dough inside and press down on the bottom and sides. The edge should be at least 1.6 inches (4cm) high so the filling fits in later. Remove any overlapping dough and prick the bottom several times with a fork. Cover and refrigerate once more for about 30 minutes.

3. Preheat the oven to 390°F (200°C). Place a large piece of baking parchment on top of the dough and fill up with ceramic baking beans* or dry rice, for example. Blind bake the base for about 15 minutes, then remove the baking beans/rice along with the baking parchment and bake the base for another 10-15 minutes. The tart crust should have gotten some color all over. Remove from the oven and let cool completely.

4. For the filling let the gelatin leaves soak in cold water for about 5-7 minutes. Add the raspberries to a small saucepan together with the sugar (or xylitol) and vanilla extract. Heat up and stir constantly until the raspberries are soft and broken down. If you don’t like seeds in the mousse, you should press the raspberry mixture through a sieve – if you do, you should add some more raspberries, in the beginning, to compensate for the “loss”. Lightly squeeze the gelatin leaves and stir them into the still-hot raspberry mixture and let dissolve completely. Spread about 3-4 tablespoons of the raspberry mixture on the cooled tart base. Set the rest aside to cool down to room temperature.

5. While the raspberry mixture is cooling whisk the heavy cream until stiff peaks form and then place it in the fridge until needed.

6. As soon as the raspberry mixture has reached room temperature, stir in the coconut yogurt. Pour about 1/3 of that mixture into the tart base and spread evenly. Place immediately in the fridge or (even better) in the freezer for several minutes. Fold the whipped cream into the rest of the raspberry mixture. When the layer in the tart pan has set a bit, carefully spread the raspberry mousse on the raspberry-coconut layer in the tart pan. It’s best to add only small amounts of the raspberry mouse starting on the outside and working your way to the center. You don’t want the two layers mixing. Smooth out the top and place the tart in the fridge for at least 4 hours (or overnight). Decorate with raspberries, etc., as desired before serving.