– Peel the oranges.
– Mix the zest with 1 1/2 cup sugar powder, lemon juice and 1 cup water. Boil for 30 minutes over low heat. Cool.
– Roll out the pastry and put it in a baking pan. Stab with a fork.
– Combine the eggs with the zest the remaining powdered sugar, mix. Pour the cream and beat.
– Put the orange mixture on the pastry and bake for 30 minutes over average heat.
– Sprinkle with the sugar powder, decorate with the candied fruits and mint leaves when serving.
