Bring the cream cheese and egg for the filling to room temperature. Alternatively, microwave the cream cheese for about 40 seconds (at 500-600 W).
Make the tart crust. Dice the butter into 1 cm pieces. 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.
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).
Press flat together and wrap in plastic film. Rest in the refrigerator for at least 30 minutes. Preheat the oven to 170°C.
Make the filling. Peel the orange and take the segments out of the membrane. If the candied orange peel is in big pieces, chop it up finely.
Mix the cream cheese until it's softened, add the granulated sugar and cream together.
Combine the beaten egg, orange peel, yogurt and Cointreau then mix well. Sift in the cake flour and mix until smooth.
Take the dough out of the refrigerator and roll out to a thickness of 4-5 mm.
Pour the mixture from Step 7 into the crust, and place the orange segments in a spiral pattern on top. Bake for about 25 minutes at 170°C.
All done. Take it out of the mold once it has cooled down a little.
Optionally, decorate with mint leaves (not listed in ingredients), slice and serve.
Story Behind this Recipe
Plain cheesecake is delicious too, but this time I added a bright color and fresh fragrance to make something that would really brighten up the table.
This tart has a soft and moist texture. If you prefer a crispy tart crust, bake the crust 'blind' with weights for 29 minutes at 170°C, then add the filling and bake for another 20 minutes or so. Butter the tart mold if needed, and adjust the temperature depending on your oven.