Inverted orange tarts with camparis syrup

In the food processor, mix flour, powdered sugar, pinch of salt, 50 g butter and egg yolks into cohesive dough. Dough the dough, knead it into a ball and leave it to stand in a refrigerator for about 15 minutes. Peel oranges thickly and cut segments between the vlies, collecting juice. Fry orange juice with Campari and sugar for about 4 minutes, stirring until thick syrup is formed. Let it cool down. Pour the cake molds thickly with the rest of butter and pour it into a spoonful of syrup. Arrange orange slices as flour in cake tarts. Dust the work surface with some flour. Divide the dough into 4 pieces and roll out to a thin round of approx. 15 cm diameter. Place deegop orange slices and press slightly on sides. Roll the vanilla sugar through crème fraîche.

Preheat the oven to 200 ° C. Cook until golden brown and cooked in the middle of oven tarts for 15-20 minutes. Immediately place on every shape plate, turn together and have a tart on a plate. Let it cool down. Make a full spoon of vanilla cream on each tart in the middle.