Follow these simple steps to create the refreshing Blood Orange Panna Cotta Tart:

1. Prepare the Tart Crust:
– In a mixing bowl, combine the flour and powdered sugar.
– Cut in the softened butter until the mixture resembles coarse crumbs.
– Add the egg yolk and cold water, mixing until a dough forms.
– Shape the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

2. Preheat the Oven:
– Preheat your oven to 350°F (175°C).

3. Roll Out the Dough:
– On a lightly floured surface, roll out the chilled dough into a circle about ¼ inch thick.
– Transfer the dough to a 9-inch tart pan, pressing it into the bottom and up the sides.

4. Blind Bake the Tart Shell:
– Prick the bottom of the tart shell with a fork to prevent bubbling.
– Place parchment paper over the shell and fill it with pie weights or dried beans.
– Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden. Set aside to cool.

5. Make the Panna Cotta Filling:
– In a saucepan, combine the heavy cream, blood orange juice, granulated sugar, and vanilla extract over medium heat. Stir until the sugar dissolves.

6. Bloom the Gelatin:
– In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes until it blooms.

7. Combine Gelatin and Cream Mixture:
– Once the cream mixture is warm but not boiling, remove it from heat and stir in the bloomed gelatin until fully dissolved.

8. Pour into Crust:
– Pour the panna cotta mixture into the cooled tart crust. Refrigerate for at least 1 hour, or until set.

9. Prepare the Topping:
– Once the panna cotta is set, carefully arrange the blood orange slices on top of the tart.

10. Garnish and Serve:
– Finish with fresh mint leaves as a garnish. Slice the tart and serve chilled.