Whisk together the flour, 1/3 cup sugar, and salt.

Beat the egg separately with a fork, add to the mixture, add the butter and knead until combined.

When the mixture forms a smooth dough, keened in the vanilla bean paste.

Wrap the dough in plastic cling film and refrigerate for 30 minutes

Preheat the oven to 350 degrees F.

Grease and flour a 9” tart crust

Remove the dough from the fridge and roll it out into a circle on a lightly floured surface.

Transfer the dough to the prepared pan, pressing it in on all sides.

Cover the inside with parchment paper.

Place pie weights on top of the parchment paper or fit a springform pan inside the tart pan.

Place in oven and bake for 20-25 minutes until the edges start to turn golden brown.

Remove from oven and let cool completely.

Juice all but one of the blood oranges,

Measure out 1 + 1/4 cups of juice and strain the juice into a saucepan.

Beat the egg yolks together with the water and the pudding powder until smooth. Add the vanilla extract.

Place the measured out juice in a saucepan over medium heat and bring to a boil.

Temper the mixture into the egg mixture. briskly whisk the egg mixture while drizzling a small amount of the hot orange juice into the bowl. Add the rest slowly while whisking. When everything is mixed together, strain it back into the pot.

Cook, stirring until it comes to a boil. Let cook for 1 minute and remove from heat.

Whisk the butter into the mixture. Whisk in the vanilla bean powder.

When the butter is fully melted and combined, cover the pot with aluminum foil and let cool completely. Place in the refrigerator if making ahead.

Peel the remaining blood orange and cut the pith (white part) off on all sides.

Slice the blood orange into thin rounds.

Remove the baked crust from the pan and place on a serving plate.

Fill the crust with the cooled blood orange vanilla bean cream.

Arrange the blood orange slices on top and sprinkle the slices with the vanilla sugar.

Refrigerate until ready to serve.