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1
Bring the cream cheese and egg for the filling to room temperature.
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2
Alternatively, microwave the cream cheese for about 40 seconds (at 500-600 W).
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3
Make the tart crust.
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4
Dice the butter into 1 cm pieces.
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5
Put the cake flour in a bowl, add the diced butter and cut it in using a pastry scraper or similar utensil until the mixture is crumbly.
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6
Make a well in the middle, add the granulated sugar, salt, egg yolk and milk, and mix it all together with a spatula (or your hands).
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7
Press flat together and wrap in plastic film.
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8
Rest in the refrigerator for at least 30 minutes.
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9
Preheat the oven to 170C.
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10
Make the filling.
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11
Peel the orange and take the segments out of the membrane.
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12
If the candied orange peel is in big pieces, chop it up finely.
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13
Mix the cream cheese until it's softened, add the granulated sugar and cream together.
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14
Combine the beaten egg, orange peel, yogurt and Cointreau then mix well.
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15
Sift in the cake flour and mix until smooth.
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16
Take the dough out of the refrigerator and roll out to a thickness of 4-5 mm.
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17
Pour the mixture from Step 7 into the crust, and place the orange segments in a spiral pattern on top.
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18
Bake for about 25 minutes at 170C.
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19
All done.
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20
Take it out of the mold once it has cooled down a little.
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21
Optionally, decorate with mint leaves (not listed in ingredients), slice and serve.
