Preheat the oven to 360°F.

Scrape the seeds from the vanilla bean pod.

In a small bowl, add the flour, egg yolks, sugar, and vanilla seeds. Whisk to form the dough.

Briefly and gently knead the dough, then roll and wrap it in cling film. Set it aside to rest as you prepare the filling.

To create the filling, zest the lemon and orange in a small bowl. Then squeeze the juice from both fruits into a separate large bowl.

Add the sugar and egg yolks and stir.

Pour the mixture and zest into a pot. Cook over medium heat until it thickens.

While the mixture cooks, roll the pastry dough out onto a floured surface and cut it into strips, each 1-inch wide.

Butter 4-inch tart molds and line them with the rolled-out dough. Fill each with the orange and lemon filling.

Bake the tarts in the oven for approximately 30 minutes.

Sprinkle them with confectioner’s sugar and garnish with a lemon and an orange peel.