Grease 10 tartlet moulds with lifting base (approx. 10 cm Ø) well. For the dough, put 250 g flour, 125 g butter in pieces, 2 tablespoons poppy seeds, egg, 75 g sugar and 1 pinch of salt in a mixing bowl. Knead first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.
Roll out the dough on a lightly floured work surface until it is about 2 mm thin. Cut out a total of 10 circles (each 11-12 cm Ø). Knead and roll out the dough again and again and cut out circles. Line the moulds with the dough circles and press down lightly at the edges.
Prick the bottom several times with a fork. Cover and chill for about 30 minutes.
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the syrup, wash oranges hot, rub dry. Use a zest ripper to peel the peel into strips. 1⁄8 Bring l water, 75 g sugar and orange peel to the boil.
Boil down at high heat for about 5 minutes until syrupy. Remove from the heat and let it cool down. Place the Tartelettes on the oven rack. Bake in the hot oven for 12-15 minutes. Remove from oven and let cool down for about 5 minutes.
Remove from the moulds and allow to cool.
For the filling, squeeze 1 orange. Mix 100 g sugar and cream stiffener. Mix with cream cheese and 6 tablespoons orange juice with the whisks of the mixer until smooth. Spread the orange cream with a spoon in the tartlets and smooth it down.
Drizzle with the cooled syrup and sprinkle with 1 teaspoon of poppy seeds. Keep cool until serving.