Pulse flour, butter and icing sugar in a food processor to coarse breadcrumbs. Add yolk and water, pulse to a ball. Wrap, refrigerate 1 hour.

Roll to 3mm. Line a 24cm fluted tin. Refrigerate 20 minutes.

Bake blind at 180°C fan-forced for 18 minutes lined with weights, then 8 minutes uncovered (egg-wash the base before the second bake). Cool fully.

Bring a large pot of water to a boil. Blanch the blood orange slices for 1 minute. Drain. Blanch again in fresh boiling water for 1 minute. Drain.

Combine sugar and 250ml water in a wide pan. Bring to a simmer. Slip in the orange slices in a single layer. Simmer gently for 30 minutes.

Lift out the slices with a slotted spoon onto a rack. Reserve the syrup. Cool slices completely.

Combine zests, strained juices, sugar, eggs and yolk in a heatproof bowl over simmering water. Whisk constantly for 8 to 10 minutes until thickened.

Off the heat, whisk in the cold butter cubes one at a time until smooth. Strain through a fine sieve.

Pour warm curd into the cooled shell. Smooth the top. Refrigerate at least 2 hours, ideally overnight.

Arrange the candied wheels in overlapping concentric circles on the set tart. Brush with warmed reserved syrup. Refrigerate 30 minutes to set the glaze.

Slice with a hot wiped knife. Serve cold.