Blood Orange Tart

I have plans to create a Blood Orange Tart, if they come into season.  I tend to just buy the fruit that I see that is cheap and in season.  So, since I tend to keep track of it by looking at the price at my local fruit market (which is a 'budget' fruit market that sells fruit that may not be sold by the big chains because it may not meet their aesthetic requirements).  This lets me get things like 500g of mushrooms for about $3/kg, or bananas for $1.50/kg, and so on.  (I've also been tempted to make Banoffee Tarts because of the price of bananas... but I'd likely be the only person eating it and while tasty it's not brilliant for a person's waistline...)

So, Blood Orange Tart...
I've been using a recipe for Citrus Tarts.  It has an almond-meal, flour, sugar and butter pastry (which I have to admit I can find a little frustrating to handle because of its crumbly nature) and a filling of 5 eggs, 165g of caster sugar, 250-300mL of cream, the grated rind of half a lemon & half a lime & half an orange, the juice of half-to-all of each citrus.  The plan is to substitute the three citrus fruits (or in the original recipe, the three lemons) for 3 blood oranges.  This could easily be garnished by something such as long lime-zest strands, chantilly cream or for those with slightly more bitter tastes (such as myself) scraped/finely grated dark chocolate.

Whenever I have this tart, I always think of having things like straight espresso, a thick book (probably writted by Robin Hobb or a 'classic Russian author') and sitting outside in the sun.  Of course, I can also see things like serious vanilla icecream on the side (like the Conoisseur stuff, but I refuse to buy it since they were taken over by a certain multi-national who is famous for their instant coffee).

I'd consider putting a meringue type top on this, but I couldn't tell you if it was any good because I personally dislike Pavlovas and hard-meringues.  Never really seen what all the fuss was about with them.  I'd much prefer to have something like some thin, dark toffee/caramel sculpture-doodles-shapes with that slightly smokey and strong sweet taste and that gorgeous cracking shard-like texture.

When I get around to making this, I will potentially dabble with toppings (such as dark chocolate, dark caramel, chantilly cream etc).