Method

• 1.
  To make the tart case, sift flour, icing sugar and 1/4 tsp fine salt into the bowl of a stand mixer fitted with the paddle attachment. Add the almond meal and whisk to combine. Add butter and beat on medium speed until a breadcrumb consistency. Add the egg and beat until combined.
• 2.
  Roll out pastry between two sheets of baking paper into a 30cm circle. Rest for 30 minutes in the freezer. Use pastry to line a 20cm loose-based tart pan, letting excess overhang. Chill for 20 minutes.
• 3.
  Preheat oven to 195°C/175°C fan-forced. Line pastry with baking paper and fill with pastry weights. Bake for 30 minutes, then remove weights and paper. Cut away and discard excess overhanging pastry. Brush hot shell with extra beaten egg to seal.
• 4.
  For the filling, combine all ingredients in a large heatproof bowl and place over a saucepan of simmering water (don’t let base of bowl touch the water). Whisk until mixture is 50°C. Strain through a fine sieve into a large jug. Discard solids.
• 5.
  Reduce oven to 145°C/125°C fan-forced. Place tart shell in pan on oven rack and pour in the filling. Bake for 45 minutes or until set (it should still have a nice wobble). Set aside to cool to room temperature.
• 6.
  Meanwhile, while the tart cools, for caramelised blood orange slices, preheat oven grill to high. Press orange slices into the caster sugar, coating both sides, then arrange in a single layer on a large baking tray. Place tray under the grill and cook for 6-7 minutes until orange slices are caramelised, then carefully transfer slices to a tray lined with baking paper (use tongs, as the caramel is very hot). Set aside to cool, then arrange slices on top of cooled tart.
• 7.
  To serve, use a hot knife to cut tart into slices, and serve with a dollop of creme fraiche on the side.