For the gingerbread tart, roll out puff pastry to a thickness of two millimeters and use an upturned bowl to cut out four equally sized round circles.
Place on a baking tray lined with baking paper and refrigerate. Preheat the oven to 180° Celsius.
Mix three tablespoons of milk with flour. Heat the remaining milk with the spices and pour the mixed flour into the boiling milk. Let it boil for 2-3 minutes.
Whip the egg whites to snow, letting the sugar trickle in. Do not whip too fast, because the more air gets into the snow, the frothier it becomes.
Stir the egg yolks into the cream and finally stir in the stiffly beaten egg whites.
Spoon 2-3 tablespoons of it onto the puff pastry bases and spread it on top, leaving a 1 cm border. Bake for 10 to 12 minutes until golden brown.
Peel and fillet the oranges. Collect the resulting juice, mix with orange marmalade and heat.
Place the fruit fillets in the hot marmalade and marinate for 1-2 minutes.
Top the ready-baked gingerbread tartes with the orange wedges in a star shape. Place on the table slightly cooled with cold whipped cream. Mix a few drops of orange liqueur and some of the jam into the whipped cream.
Sprinkle the gingerbread tart with freshly chopped pistachios.
Preparation Tip:
Use high quality spices for gingerbread tart, preferably organic!
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