Brown butter crust:

1. Preheat oven to 350 degrees F.
2. Grease a 10 inch tart pan.
3. Melt the butter until it starts to smell nutty.
4. Once it becomes colored, immediately remove from heat.
5. Let sit for a few minutes and then stir in the rest of the ingredients.
6. Once combined into a dough, press into a tart pan.
7. Bake for about 30 minutes until browned.
8. Remove and let cool completely.

Blood orange curd:

1. Sprinkle the gelatin into a bowl of the lemon juice and let sit.
2. Combine the eggs, egg yolks, sugar, and blood orange in a heatproof bowl set over a pan of simmering water and whisk together until the sugar begins to dissolve.
3. Cook until mixture thickens to a custard, 5-7 minutes (if using a candy thermometer, cook to 170 degrees, no more than 180 degrees F. Remove from heat and whisk in the gelatin and lemon juice mixture until combined. Whisk in the butter.
4. Strain the curd into a clean bowl (I skipped this step but I probably shouldn’t have).
5. Cover with plastic wrap pressed directly onto the surface of the curd and allow to cool in the fridge.
6. Store in an airtight container for up to three days in the fridge.
7. Once cooled, fold the orange curd into the tart and chill in the fridge.
8. Decorate with white chocolate.