1. In a mixing bowl, add blood orange zest with butter.
2. In another mixing bowl, mix blood orange juice, eggs, 200 g sugar and orange blossom water
3. Cook blood orange juice mixture over a bain marie until mixture thickens.
4. Pour mixture into the butter and zest mixing bowl and stir to combine.
5. Lay softened pastry over pie rings and blind bake in the oven at 140°C for 40 minutes.
6. Spoon blood orange and butter mixture onto the cooked pastry crust
7. Bake in the oven at 120°C for 30 minutes.
8. Whip together chantilly crème ingredients until soft peaks form
9. Slice blood orange to 3 mm slices.
10. Cook 200 g of sugar with 100ml of water and cinnamon stick in a pan.
11. Cook sliced blood orange in the sugar mixture for 5 minutes.
12. Garnish cooled blood orange pie with chantilly crème, chopped pistachios and candied blood orange.
13. Slice the pie and serve.
Recipe by Chef Clement