For the crispy tarts with orange cream, sift powdered sugar and flour, mix with orange juice and zest. Mix in the lukewarm melted butter. Stir in the almonds.
The dough yields about 24 crispy leaves when baked 2 to 3 times. To make them, use a teaspoon to place the soft dough in small heaps 16 cm apart on the prepared baking sheet. Do not spread – the dough melts very thinly during baking and spreads widely. Bake crispy leaves in preheated oven for 9 to 10 minutes until golden brown. The leaves are still soft at the end of the baking time, therefore let them cool on the tray, then they become firm and nice and crispy.
For the orange cream, in a small saucepan, combine orange juice, orange zest, cornstarch, sugar and vanilla sugar until smooth, bring to a boil while stirring, and simmer for a moment while stirring. Remove orange cream from heat, first cool slightly in a water bath, then refrigerate for 2 hours. Stir curd cheese and yogurt until smooth, mix into the orange cream with a stirring spoon.
Just before serving, arrange 4 crispy leaves in layers with the orange cream. Sprinkle the top crispy sheet lightly with powdered sugar, garnish the crispy cakes with orange cream with orange slices, mint leaves, raspberries, orange fillets and pistachios.
Preparation Tip:
For the crispy tartlets with orange cream, preheat the oven to 180 °C top and bottom heat (160 °C hot air, gas mark 3-4). Cover a baking tray with baking paper.
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