1. Make the dough for the tartlets. Sift the flour into a bowl, add the icing sugar, butter at room temperature and knead the dough by hand. Beat the egg yolks, pour them into the dough and combine until smooth. If the dough is too dry, add some water. Put the dough into a bowl. Cover with food film and place in a refrigerator for 30 minutes. Roll the dough to the thickness of 3mm, then cut the circles to the sizes of the tartlet pans and form the tartlets shells. Using a fork, make a few holes on the bottom of tartlet shells. Place them into a pre-heated oven at 180°C and bake for about 20 minutes (baking time depends on the size of tartlets). If you don’t want to bake your own tartlet shells, use the ones you can buy in the store and fill with the cream.

2. Make the filling. In a food processor, add all the required ingredients (except the gelatine sheets) and beat at a medium speed for about 1 minute. Pour the mixture into a heat-resistant bowl. Pour the water into a pot and bring it to a boil, then place the bowl on the pot and lower to lowest the heat. Cook for 8 minutes, stirring constantly with a whip or silicone spatula keeping the constant temperature of 70° C and for 2 more minutes keeping the 80° C temperature inside the cream. Cream should have the smooth consistency and the thickness similar to condensed milk. Cream can be cooked in a “Thermomix”, then you will not need to stir all the time and you will keep the cooking temperature easily. Soak the gelatine sheets in cold water, drain the water and place into the hot cream. Combine well and allow to cool, stirring time to time. Once the cream is cooled but not hardened, pour the cream into the tartlet shells.

3. Make the candied orange peels. Peel the orange with a peeler and slice into thin straws. In a pot, add the tablespoon of honey, once it is melted, add the orange peels, lower the heat and cook for 4-5 minutes. Strain the cooked peels through a sieve and place on a silicone pad to cool.