Prepare the Lemon Curd by whisking together fresh lemon juice, sugar, and eggs in a saucepan. Cook over low heat, stirring constantly until thickened.

Make the Cranberry Curd by combining fresh cranberries, blood orange juice, and zest in a saucepan. Cook until cranberries burst and blend into a purée.

Combine the cranberry purée with granulated sugar, eggs, yolks, and sea salt. Cook over low heat until thick.

Strain the mixture over cold butter in a bowl and stir until integrated. Cool for about 30 minutes.

Prepare the Crust by combining flour, powdered sugar, salt, and orange zest in a food processor. Add cold butter until mixed, then add milk to form dough.

Parbake the crust at 375°F for 20 minutes, then remove weights and bake for an additional 10 minutes at 350°F until golden.

Fill the cooled crust by layering cranberry curd and lemon curd, creating swirls.

Final Bake: Bake at 350°F for 20-25 minutes until set.

Cool the tart at room temperature for 10 minutes, then refrigerate for at least 4 hours before serving.