Mix eggs, orange juice, orange zest, flour, grated almonds, vanilla and crème fraîche. Bake the mini puff pastries as per the instructions. Divide the mixture into baked puff pastries and place them back to the oven. Continue baking at 180° C for 30 more minutes at the lower shelf of the oven until the cream sets. Remove the orange pies from the oven, allow to cool and sprinkle with powdered sugar.

For making Mini Tarts:
Defrost the round shortcrust pastries as per the instructions. Place a round pastry sheet into each case of a non-stick muffin tin.
Cut square pieces of baking paper, to fit inside the mini pastry cases. Tuck each piece of baking paper into each pastry sheet and fill with rice or beans. Bake in a preheated oven at 200°C for 10 minutes. Remove the beans or rice and the pieces of baking paper and allow the bases to cool.