Step 1

For the Crust: Preheat the oven to 425

Step 2

Roll out the crust to 1/4 inch thick. Cut out 6 inch circles of dough and gently ease each one into a 4 inch tart pan. Trim excess dough and re-roll scraps to line remaining pans. (There may be a little leftover dough. Save it for another use, like making a homemade poptart) Place the tart crusts in the freezer and chill for 30 minutes.

Step 3

Prick the crusts all over with a fork. Line each tart pan with foil and add pie weights. Place all of the tart pans on a cookie sheet and place in the oven. Bake for 8 minutes.

Step 4

Remove the foil and bake for an additional 12-15 minutes, or until a deep golden brown. Remove from the oven and cool completely

Step 5

For the Ganache: Place the blood orange juice in a small sauce pan and boil until it is reduced to ½ cup.

Step 6

While the juice is reducing place the white chocolate in a heatproof bowl set over a pan of simmering water. Melt the chocolate, stirring often, until it is almost melted but not quite. There should still be a few chunks of chocolate left unmelted when it is removed the heat.

Step 7

Pour the hot juice over the white chocolate and blend it with an immersion blender until smooth and completely mixed. Add the butter and blend until fully incorporated. Pour ganache into tart shells. Refrigerate until set, at least two hours.

Step 8

Select the six prettiest candied blood orange rounds. Remove tarts from the refrigerator and top each one with a candied blood orange round.

Step 9

Slice the oranges into 1/4 inch rounds.

Step 10

Bring the water and sugar to a boil in a large skillet. Add the orange slices and reduce the heat to medium. Boil gently for 5 minutes, then reduce the heat to low.

Step 11

Simmer the orange slices until the peels are translucent and the syrup thickens. Let cool for 10 minutes in the syrup.

Step 12

Transfer the orange slices to a metal cooling rack and let dry for at least 1 hour.

Step 13

Choose the six prettiest slices for use in the tarts.