Ingredients:

500 g of puff pastry
Orange juice
Sugar
2-3 oranges (about 300 g of orange pulp)
2 tablespoons of sugar
2 teaspoons cornstarch
1 teaspoon of orange peel
350 g of whipping cream
3 tablespoons of icing sugar
250 g of Greek yogurt
Powdered sugar
Preparation:

Roll out the puff pastry and line a circular mold with a diameter of 22 cm. Prick the base with a fork.
Pour the orange juice over the puff pastry and sprinkle it with sugar. Cut the puff pastry into 12 pieces and bake in a preheated oven at 200°C for 15-20 minutes, until golden and crisp.
In the meantime, prepare the orange cream: in a saucepan, mix the orange pulp, sugar, corn starch and orange peel. Cook over medium heat for about 5 minutes, until the cream thickens. Let cool.
Whip the whipping cream with the icing sugar until fluffy.
Mix Greek yogurt with icing sugar.
Once cooled, spread the orange cream on the puff pastry base.
Distribute the whipped cream evenly over the orange cream.
Add dollops of sweetened Greek yogurt to the whipped cream.
Dust with icing sugar and serve.
Store in the refrigerator for at least 2-3 hours before serving.