(*) Ingredients for a 26 cm ø cake springform pan.
1. quickly knead the flour with the salt, sugar, the cold butter cut into flakes, the juice of one lemon and, at the beginning, 1 spoon of crème fraîche into a smooth short pastry. Rest for 1 hour and then roll out. Line the bottom of a cake springform pan with parchment paper, place the dough on top and cut it into small pieces with narrow edges. Prick several times with a fork and bake in the oven heated to 180 °C for about 15 minutes until golden brown. Cool.
Place the ring around the pan. Place the marshmallows close together along the edge of the pan. Drain the tangerines and spread evenly on the bottom. Mix the jello according to package directions and pour into the marshmellow rim. Set aside to cool for at least 3 hours. Next, unmold and decorate with wine gum frogs.
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