Prepare the tartlet base by crushing the digestive biscuits and mixing in the melted butter.
Press the biscuit mixture into tartlet pans and refrigerate.
Soak the gelatin sheets in cold water until soft, then dissolve in warm raspberry puree.
Whisk the egg yolks with sugar until pale and creamy, then gently heat over a double boiler until thickened.
Fold in the dissolved gelatin and raspberry puree into the custard mixture until well combined.
In a separate bowl, whip the heavy cream until soft peaks form and fold into the raspberry mixture.
Pour the mixture into prepared tartlet shells and refrigerate until set, approximately 4 hours.
Once set, carefully remove the tartlets from pans and top with whipped cream before serving.
