In a large saucepan, add in the sugar and water. Place heat over medium and let it come up to a simmer.
Add the thinly sliced oranges into the saucepan and let it simmer for 1 hour 30 - 45 minutes until the white starts to become transparent. My slice was kind of thick, so it's not nearly as transparent. Flip the slices occasionally.
Remove from the syrup and place on a wire rack to dry. I left mine overnight to dry.
Place the egg yolks in a bowl and beat slightly. Set aside.
In a saucepan, add in the sugar, salt and cornstarch. Whisk to combine.
Add in the blood orange juice and whisk to combine. Turn on to medium heat and let it come up to a boil while whisking constantly.
Once it starts boiling, continue whisking and let boil for two minutes.
Pour half of the boiling mixture into the bowl with the egg yolks, whisking as you pour. That will help prevent the egg yolks from cooking.
Add the egg yolks and mixture into the saucepan and place back over the heat.
Let the mixture come back up to a boil and whisk and let boil for 5 minutes until thickened.
Remove from the heat and add in the zest and cold butter. Stir until incorporated.
Place the curd into a strainer with a shallow dish below it to catch the strained curd. Strain the curd for any cooked bits of egg.
Place plastic wrap on top of the hot curd and put in the fridge until completely chilled.
Preheat oven to 350 degrees.
In a large storage back or food processor, add in half of the graham crackers. Break them apart with a rolling pin or pulse them if you're using a food processor until they are crumbs. Repeat with the other half.
Add the crumbs into a mixing bowl. Add in the melted butter and sugar and stir until all the crumbs are coated with the butter.
Dump into a 11x7 tart pan. Press the crumbs into the pan and up the sides. Make sure they are packed well.
Place into the oven and bake for 10 minutes. Remove from the oven and let cool.
Add in the curd and spread evenly into the tart.
Place into the 350 degree oven and bake for 20 minutes. This will help set the curd up so it doesn't get runny when you cut the tart.
Remove from the oven and let cool.
n a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring until the ganache comes together. It will look like a chocolate syrup.
Use a spoon and dip it into the warm ganache. Flick your wrist back and worth to get the drizzled look. There will be ganache left over. Place it in the fridge and use for something else or pour it all on top of the tart. It will coat the entire top of the tart.
Garnish with candied orange slices.
You can make the curd a day ahead of time for this tart!
Chocolate Blood Orange Tart https://www.cookiedoughandovenmitt.com/chocolate-blood-orange-tart-5/