• When preparing this recipe remember you will need 7 blood oranges. Also, I recommend for you to take your time in between each step as this will guarantee you a better result. Enjoy!
• Place your Medium Round Mold on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 325F/165C.

GRAHAM CRACKERS CRUST PREPARATION (TWO DAYS PRIOR)

• Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
  6 oz butter
• Add the Graham crackers to a food processor and mix until crushed. Then add the cool melted butter and vanilla extract. Mix until you get a wet sand like texture.
  54 squares Graham crackers , 1 1/5 tsp vanilla extract
  
• Scoop the mixture into your Medium Round Mold taking care of pressing down and around to the top of the mold to form the crust using a glass and the silicone proof knife. NOTE: In this process you need to ensure that both bottom and sides are tick enough so you do not get leaks when the liquids are added to the tart shell.
  
• Bake for 5 minutes at 325F/165C. Remove from the oven, and use the glass once more to gently push the crust around and set aside to cool. Once cooled down, refrigerate for at least 1 hour for the crust to be set before pouring the blood orange jelly, or best overnight.
  

BLOOD ORANGE JELLY PREPARATION (A DAY PRIOR)

• Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
  3 gelatin sheets
• In the medium sauce pan, heat on medium low the blood orange juice and zest together with the sugar. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until dissolved. Set aside to cool down but continue to whisk so the jelly does not set yet.
  5 blood orange Zest, 5 blood orange juice, 1.75 oz granulated sugar
  
• Take your Medium Round Mold out of the refrigerator and demold the crust onto your service platter.
  
• Then, pour the cooled blood orange jelly. Refrigerate for 2 hours or until completely set.
  

PANNA COTTA PREPARATION (A DAY PRIOR)

• Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
  5 gelatin sheets
• In the medium sauce pan, heat on medium low the heavy cream together with the sugar and vanilla bean paste. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until dissolved. Set aside to cool down but continue to whisk so the cream does not set yet.
  22.93 oz heavy cream, 2.47 oz granulated sugar, 1 tsp vanilla bean paste
  
• Take the tart out of the refrigerator and pour the cooled Panna Cotta on top of the jelly. Refrigerate for 4 hours or until completely set.
  

BLOOD ORANGE SUPREME & JELLY PREPARATION (A DAY PRIOR)

• Place the gelatin in a small bowl full of cold water. Let it set for 10 minutes.
  1 gelatin sheet
• In the medium sauce pan, heat on medium low the blood orange juice. Continue to whisk until it starts boiling. Once it starts boiling, remove from heat and drop the scooped gelatin in. Stir until dissolved. Set aside to cool down but continue to whisk so the jelly does not set yet.
  1 blood orange juice
  
• Take the tart out of the refrigerator. Decorate with the blood orange supreme and pour the cooled blood orange jelly on top of the Panna Cotta. Refrigerate for 1 hour or best overnight. NOTE: This will allow for the tart to set nicely.
  1 blood orange
  
• When ready take your tart out of the refrigerator, slice and serve. Enjoy and Bon Appétit!
• N.B. Keep refrigerated up to 3 days.