Tangelo tart with candied blood oranges

Ingredients

• 1 1/2 cup (225g) plain (all-purpose) flour
• 2 tablespoon icing (confectioners') sugar
• 125 gram cold butter, chopped coarsely
• 1 egg yolk
• 1 tablespoon chilled water
• 1 tablespoon finely grated tangelo rind
• 1/2 cup (125ml) strained freshly squeezed tangelo juice
• 5 eggs
• 3/4 cup (165g) caster (superfine) sugar
• 300 millilitre pouring cream
• Candied blood oranges
• 1/2 cup (110g) caster (superfine) sugar
• 1 1/2 cup (375ml) water
• 1/2 cup (125ml) strained freshly squeezed blood orange juice
• 3 medium blood oranges
• 3 medium blood oranges (480g), cut into 5mm slices
• 1/2 cup (180g) honey