Tartlets

Ingredients for 8 servings:

• 130 g butter, cold
• 65 g powdered sugar
• 1 egg(s)
• 200 g flour
• ½ lemon(s), zest
• 20 g pudding powder, vanilla flavor
• 250 ml milk
• 50 g sugar
• 4 cl Grand Marnier
• 6 orange(s), sweet
• 3 tsp sugar
• 200 g cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

In a large bowl, first mix the butter and sugar with the egg. Then add the flour and lemon zest and knead everything as quickly as possible into a smooth dough. Form the shortcrust pastry into a ball, wrap it in aluminum foil, and let it rest in the refrigerator for at least 30 minutes. Divide the dough into 8 portions, shape them into small balls, and roll them out on a floured surface 1 centimeter larger than the tartlet cases. Line the cases with the dough, trimming off the excess. Prick several times with a fork. Cover the dough with baking paper and fill with the pulses. Preheat oven to 190°C and bake the tartlets on the middle rack for about 10 to 15 minutes until light brown. Remove from the oven, remove the pulses, and let the tartlets cool. Prepare the custard with milk and sugar according to the package instructions. Add the liqueur and let it cool. Peel and segment the oranges. Spread the cream on the tartlets. Top with orange segments and garnish with sweetened whipped cream.