Preheat your oven to 200°C (400°F).

Roll out the puff pastry to your desired thickness. Cut into even squares or desired shapes.

Place the puff pastry pieces on a baking sheet lined with parchment paper.

Brush with a mixture of water and sugar to give them a golden color when baked.

Bake in the preheated oven for 15 minutes or until golden brown and puffed. Let them cool completely.

In a large mixing bowl, whip the cream until it forms stiff peaks.

Add the powdered sugar and Greek yogurt to the whipped cream and fold gently until well combined.

In a saucepan, combine the tangerine segments, sugar, and 100 ml of water.

Cook over medium heat until the tangerines soften.

Dissolve the starch in a small amount of water and add it to the saucepan. Cook until the mixture thickens. Let it cool completely.

Take a piece of baked puff pastry and spread a layer of the cream filling over it.

Add a layer of the tangerine filling on top of the cream.

Place another piece of puff pastry on top and repeat the layers as desired.

Finish with a layer of puff pastry on top.

Warm the orange marmalade slightly and brush it over the top layer of puff pastry.

Dust with powdered sugar for an extra touch of sweetness.

Slice the dessert into portions and serve immediately or chill in the refrigerator for a firmer texture.