This blood orange labneh tart has a tangy curd like filling enveloped in a nutty, crumbly crust.
Preheat the oven to 350 degrees F.
To prepare the crust. In a food processor, pulse Graham crackers to fine crumbs. Add almond meal to the Graham cracker crumbs and pulse a few more times until mixed.
Mix the melted butter with almond meal mixture. Press the mixture into a 1 ¼ inch deep by 9 ¼ inch round loose bottom tart pan.
Bake the tart shell on the middle rack of the oven for 12 minutes. Remove the tart shell from the oven and let it cool completely.
Wash and scrub the blood oranges with warm soapy water to remove any wax, then dry the oranges.
Put sugar in a bowl and zest the blood oranges directly into the bowl. Use your fingers to rub the zest into the sugar.
In another bowl, use a citrus reamer to extract juice from the blood oranges. Strain and set aside.
Soak gelatin sheets in a bowl of cold water for 10 minutes to let them bloom.
Combine cream, labneh, sugar, and blood orange zest in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.
Whisk in the blood orange juice until well combined
Lift the gelatin sheets from the cold water and wring gently to remove excess water.
Add the gelatin sheets to the warm cream mixture and stir until they melt completely.
Strain the blood orange mixture through a fine sieve and let it cool for 30 minutes before pouring it into the tart shell.
Refrigerate for at least 4 hours or overnight for the filling to set.
To make the candied blood oranges, stir sugar and water in a large saucepan over medium heat until the sugar dissolves.
Add the orange slices and simmer for 18-20 minutes until the rind is soft and the liquid becomes syrupy.
When ready to serve, drain the orange slices and arrange over the cooled tart.
If blood oranges are not in season, use regular oranges instead.
You can make the tart a day ahead and store in the fridge.
Make the candied blood oranges closer to serving time.