For the curd

1. Whisk together all the curd ingredients in a medium saucepan. Heat over medium heat, stirring frequently. Cook for approx. 12 minutes, or until curd thickens. Make sure to remove it from heat if the eggs start forming scrambled eggs.
2. Strain the curd through a fine mesh sieve and into a jar, to remove the beetroot and any chunks. Refrigerate overnight for later use, or let cool while you make the crust.

For the crust

1. Liberally butter (or use coconut oil) a 9” tart pan.
2. Whisk together almond flour, arrowroot and sea salt in a medium bowl. Stir in the maple syrup, then cut in the cold butter. Slowly add the Tbs of water until dough forms.
3. Press dough evenly into your greased tart pan and poke holes on the bottom, using a fork.
4. Bake crust at 350° F for 12 minutes. Turn oven down to 300°. Pour curd into the baked crust and place it in the oven.
5. Bake tart for 40 minutes. It should start bubbling slightly, but the eggs shouldn’t look hard and scrambled.
6. Let the tart cool to room temp. You can eat it now, but for best results, refrigerate for 1 hour. Top with sliced blood oranges and pomegranate seeds. Slice, and serve.