Makes a 9-inch tart
1 1/4 cups finely ground graham crackers
2 Tbsp granulated sugar
4 Tbsp unsalted butter, melted
Blood Orange Curd:
2 large oranges (blood oranges if available)
3/4 cup granulated sugar
2 tsp cornstarch
2 whole large eggs plus 2 large yolks
1/2 stick unsalted butter, cut into 1/2 cubes
2 Tbsp Sutter Buttes Blood Orange Olive Oil
Position a rack in the center of the oven and preheat to 350°. Have an ungreased 9-inch tart pan ready. In a medium bowl, mix the graham cracker crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix until evenly moistened. Use your hands to spread the crumbs in the tart pan so that they cover the bottom and sides. Use your fingers to pinch and press some of the curmbs around the inside edge of the pan to cover the sides evenly and create a wall about a 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. Bake the crust about 10 minutes. Set the baked crust on a rack and let cool. The crust can be made up to a day ahead and stored a room temperature, wrapped well in plastic.
Grate enough zest from the oranges to measure 1 Tbsp, then squeeze 3/4 cup orange juice. Whisk together zest and juice, sugar, cornstarch, whole eggs, and yolks in a medium saucepan and bring to a boil over medium heat, whisking constantly. Boil, whisking, 2 minutes. Remove from heat and whisk in butter and olive oil until smooth. Pour orange curd into cooled tart shell and chill until set, at least 2 hours. Garnish with fresh oranges and mint leaves.