Tart with Orange Cream

Mix the flour, butter, powdered sugar, salt, egg yolks and milk to make a shortcrust. Cool for about 30 minutes in the refrigerator. After cooling roll out to about 3-4 mm (approximately 1/16 inch) thick. Cut the dough into squares about 7cm x 7cm (approximately 3 inches x 3 inches) and place into small ramekins. Gently press in the middle, so that the tips are sticking out above the ramekins a little and the dough is slightly curved downward. Place the ramekins on a baking sheet and place in the preheated oven at 200°C  (approximately 400°F) until golden brown (dough is baked blind). Remove from the ramekins and leave to cool well.

Rinse oranges and lemon in hot water, dry and grate the peel finely. Halve them and squeeze out the juice.

Soak the gelatine in cold water.

Separate the eggs. Place egg yolks with the sugar in a metal bowl and mix with a hand mixer. Add grated rind and juice of orange and lemon. Stir in the hot water and mix until the mixture is foamy, light and airy.

Squeeze out the gelatine slightly, dissolve with a little hot cream. Pour in the cream and mix well. Allow to cool slightly.

Mix in the yogurt. Chill in the refrigerator until the mixture starts to set.