Prepare Custard FillingWhisk everything together in a saucepan first to avoid lumps.

Cook on medium heat while whisking continually until the mixture begins to bubble and thicken then lower heat to a simmer and continue to cook, still whisking, for about another 5 minutes. The custard will be slightly thickened but still very runny.

Strain custard through a fine mesh sieve into a bowl and place plastic wrap right on top of custard to prevent a film from forming. Chill for 2 hours to let custard set up.

Blind Bake Tart Shell(s)Preheat oven to 350˚F. Press rolled pastry dough into one standard 9.5” tart pan, three 5.5” tart pans (size shown in photos) or six mini tart pans and trim edges. Prick tart shell bottom with a fork. Place a piece of parchment paper on tart shell and add pie weights or dried beans.

Blind bake tart shell(s) for 20 minutes then remove pie weights and parchment. Return tart shell(s) to oven a finish baking until golden brown, about 10 more minutes. Note: Reduce baking times if using mini tart pans.

Remove from oven and cool slightly then remove tart shells from pans and cool completely.

Make Candied Blood Oranges and Blood Orange GeleeThinly slice blood oranges.

Bring water and sugar to a boil in a saucepan then add blood orange slices. Reduce heat to a rolling simmer and cook until oranges are softened and liquid is reduced to a syrup, about 30 minutes.

Remove blood orange slices and let them cool on a rack set over a sheet pan.

Strain cooking liquid into a liquid measuring cup. You should have about 1 cup of blood orange syrup.

Add 1 cup of syrup back into saucepan and whisk in 1 teaspoon of agar agar powder. Bring to a boil, whisking continually, and cook for 5 minutes to activate agar agar.

Remove from heat and let cool slightly.

Assemble Tart(s)Spoon blood orange custard into cooled tart shell(s) and smooth layer with back of spoon.

Arrange candied blood orange slices on top of custard layer. (You can add as many or little as you like. Leftover candied orange slices can be stored in fridge or dried out completely and stored and room temp in a airtight container).

Place tart(s) in freezer for 10-15 minutes to firm up custard.

Remove from freezer and pour slightly cooled/medium set blood orange gelee over tart filling. If the gelee has set up too much to pour, return saucepan to medium heat and loosen it back up. Note: You don’t want it too liquefied nor do you want it too firm. Make the gelee right before you place the tart(s) in the freezer. It will to cool while the tart(s) firm up in freezer. The blood orange gelee should be medium-set when you take the tart(s) out of freezer.

Refrigerate tart(s) to set glee layer and keep refrigerated until ready to serve. Served chilled. Leftover tart will keep for 1 week, covered and refrigerated.