PLACE flour, icing sugar and butter in a food processor and process until mixture resembles breadcrumbs. Add eggs yolks and water to form a dough. Knead dough on a lightly floured surface until smooth.

ROLL out pastry between 2 sheets of baking paper to 3mm thick. Chill 5 minutes. Line a 24cm round loose-base flan tin with the pastry. Prick the base with a fork then chill a further 5 minutes. Bake at 200°C for 15 minutes or until golden.

PLACE Philly*, sugar, yolks, egg, rind, juice and vanilla in a food processor and process until smooth. Pour into the pastry case and bake at 180°C for 25 minutes or until just set and lightly browned on top.

SLICE long strips of rind off the oranges and thinly slice. Trim white pith from oranges and thinly slice across the segments. Bring the rind, sugar and ¼ cup water to boil in a small saucepan; heat until reduced slightly. Allow to cool completely. Serve tart, warm or chilled, topped with orange slices, rind and syrup.