We will start by preparing the sucrée dough base. In a bowl, beat the butter at room temperature together with the icing sugar until you get a cream. We add the ground almond, and the egg. We stir until integrating.
We sift the flour on top of the previous preparation, we incorporate it with our fingers quickly and without kneading it for too long. We form a ball, film and let it rest for an hour in the fridge. Preheat the oven to 170 degree centigrade.
We roll out the dough with a rolling pin until it is thickness about 2.5mm thick. Lightly grease a square or round pastry ring, lining the base and sides with the sucree dough. Bake in the oven for 25 minutes or until the dough is golden.
To make the creamy cream, we put the gelatin sheets in cold water to soak for 10 minutes. In a saucepan we mix the cream and milk and heat it over medium heat. On the other hand, in a bowl we mix the yolks, the sugar and beat until the mixture turns white. We add the hot milk, just before it comes to a boil, little by little and without stopping stirring. We go back to the saucepan and cook for a minute or up to 82 degrees Celsius if we have a thermometer to measure it.
Remove from the heat, add the drained gelatin and the orange blossom water, stir or pass a hand mixer so that the creamy is homogeneous. We add the creamy to the base, we cut the citrus into wedges or live, without the white part remaining and decorate.