In food processor, add flour, almond meal, sugar, salt, cardamom, cinnamon, citrus zest, rosemary and butter. Pulse for few seconds until the mixture resembles bread crumbs

Add Grand Marnier and egg yolk. Pulse again for few seconds until it is well combined to the form of a ball. If it's very dry, add few drops of water. Cover the dough in cling wrap and chill for at least 1-2 hours before using. 

Preheat the oven to 350 degrees.

Take the dough out of the refrigerator and press the dough as tightly as you can the tart tin. Make sure the sides are slightly thicker than the bottom.

Cover it and put it in the freezer for 15-20 minutes. This will prevent it from shrinking.

Line the tart shell with parchment and fill with baking beans. Bake at 350 degrees for 20 minutes. Remove the beans and put the tart back in the oven. Bake for another 15-20 minutes, until light golden color. Cool for 10 minutes in the tin and then it out of the tin and cool completely on a wire rack. This can be baked a day in advance. Cover and let sit at room temperature if you making a day before.

Combine the blood orange juice, ginger juice and lime juice, and give it a stir.

Place cornstarch in a dry bowl and add a small amount of the juice mix in it. Whisk well to form a slurry.

In a heavy bottom pan, add the rest of the juice, half of the sugar, citrus zest, and rosemary sprigs; bring to boil. Cover and let it steep for 15-20 minutes. 

Meanwhile, add rest half the sugar in the yolks and with hand beater, beat until slightly thick and pale yellow. 

Combine the beaten yolk with the cornstarch slurry and mix well.

Strain the boiled juice and discard the rosemary and citrus zest. Put this juice back into the pan.

Temper the yolk and cornstarch mix with the hot juice. Keep whisking hard to avoid any curdling. Do the tempering in 2-3 batches, to avoid the yolks from scrambling.

Put the pan back on medium to low heat and Using a silicone whisk, keep whisking for 2-3 minutes to avoid any lumps and curdling. 

Lower the heat and keep stirring with wooden or silicone spoon to avoid scrambled eggs and scorching. Cook till it reaches the Nappe consistency (Nappe Consistency is when the mixture thickens up to the stage when it coats the back of the spoon evenly and creates a clear clean line in the middle when you slide the finger through it).

Take off the heat. Add the butter cubes one at a time and keep stirring till the butter melts completely. You can cool this and store in a glass jar to use like a orange custard sauce/ orange curd.  

In a bowl, add the whipping cream, powdered sugar and whisk till it forms soft peak. Add the lime/lemon zest and Grand Marnier. Fold it to mix well.

Fold the cooled orange custard sauce in the whipped cream. Pour this into the baked tart shell. Put this flat in freezer for 3- 4 hours or over night. You could set this in refrigerator for few hours, but it's faster in freezer and the jelly glaze sets immediately after you pour.

Add the cinnamon in the juice. Then add the gelatin powder and let it bloom for 2-3 minutes. Warm the liquid to dissolve all the gelatin. Make sure not to overheat the liquid as this will kill the gelatin.

Cool it to room temperature. Pour this over the frozen tart. This will set it quickly and faster. Put it back in the fridge and let is thaw before slicing.