2In a large bowl, whisk the egg yolks and the sugar until the mixture is pale.
3Mix in the butter.
4When the mixture is smooth, add the flour and the baking powder. Mix well until you have a smooth dough. Wrap it in plastic and refrigerate for 2 hours.
5Preheat oven to 356F.
6Remove the dough from the refrigerator and allow to come to room temperature for about 10 minutes.
7Roll out the dough to 5 centimeters thick on a piece of lightly floured parchment paper.
8Grease your pastry rings and cut the dough with these forms and place the dough (still in the pastry rings) on a baking sheet lined with parchment paper.
9It is important to cook the shortbread in the rings so they won't become misshaped during cooking.
10Bake for 15 minutes, cool on a wire rack, then unmold.
11For the Vanilla Custard:
12Split the vanilla pod and scrape out the seeds with the tip of a knife.
13In a saucepan, boil the milk and add the vanilla seeds.
14Remove from heat, cover and let steep for 10 minutes.
15In a large bowl, mix the egg, caster sugar and cornstarch.
16Bring the milk to a boil again, add cornstarch mixture, stir constantly.
17Boil for 3 minutes over low heat so that the mixture thickens, stir continuously.
18Remove from heat and add butter. Pour the cream into a large bowl, cover with plastic wrap touching the cream to avoid a skin forming on the surface of the cream. Refrigerate for at least 2 hours.
19Orange Blossom Cream Preparation:
20Soak gelatin in cold water, drain and then melt in the microwave in a small bowl with orange flower water. Stir well with a fork to make sure the gelatin is melted.
21Whip the creme fraiche.
22Slightly stir the vanilla custard.
23Take a small amount of vanilla custard and add the gelatinized orange blossom water. Once the mixture is smooth, add the remaining vanilla custard.
24Add whipped creme fraiche, mix gently, and refrigerate for 1 hour.
25Spread a layer of orange flower cream on each shortbread.
26Wash and dry figs, cut into 6 or 8 pieces (depending on size of the figs).
27Arrange the figs and raspberries in the center of the shortbread on top of the cream, sprinkle with powdered sugar.