Orange Tartlets

Start by cutting the ripe oranges in half and place them cut-side down.

Add the puff pastry on top and press it firmly to fit over the oranges.

Then, using a pastry ring, make cuts in the shape of the orange.

Remove the excess pastry and prick the center of the pastry with a fork.

Transfer everything to a large baking sheet and brush the mixture of egg yolk and heavy cream over everything. 

Take to a preheated oven at 180° C (350° F) and bake for 25 minutes. 

After this time has passed, remove the pastry from the oranges and set aside.

Now, remove the pulps from the oranges, transfer them to a large pot and mash them with a masher.

Remove the pulp residue, add the eggs, the sugar and mix everything thoroughly until the eggs are fully incorporated. 

Add the milk, the cornstarch and mix until the cornstarch is fully dissolved.

Turn on the heat to medium-low and stir continuously until it becomes a smooth and creamy mixture.

Then turn off the heat, add the butter, the white chocolate and stir once more until fully combined.

Fill the pastry shells we prepared earlier with this cream. 

Finish by sprinkling granulated sugar to taste over all of them.

Take to a preheated oven at 200° C (400° F) and bake for 15 minutes.

Serve.