• Begin your Cranberry Tart by making the crust. When the crust is cooling, you can make the filling.

Biscoff Cookie Crust

• Preheat oven to 350°F.
• In a food processor, pulse Biscoff cookies and salt into fine crumbs (can also crush finely in a Ziploc bag with a meat mallet, if you don't have a processor - just be sure to get them ground well).
• Pour melted butter into mixture and pulse again until well incorporated.
• Press the crumb mixture into your tart pan (9-11”). It works well to use a measuring cup or a glass with straight edges. Use it to evenly press the crumb mixture into the pan, and up the sides evenly.
• Bake for 8-10 minutes until just set, lightly golden. Remove from oven and set on a cooling rack to rest while you make the curd.

Hazelnut Crust (gluten free option)

• Heat oven to 325°F. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
• ⁠In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
• ⁠Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
• Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
• ⁠Heat oven to 350°F. Bake chilled tart shell about 15 minutes until lightly brown. Cool. 

Cranberry Curd

• Make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes.
• Remove from heat.

  Remove orange peels and discard.

  Purée the cooked cranberry mixture with an immersion blender or in a food processor or blender. Whisk the butter into the warm liquid.
• In a medium bowl, add eggs and egg yolks. Whisk well.
• Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then whisk to combine. Then add another cup, then combine and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened,
• Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 8-10 minutes to set curd. Chill in fridge until ready to serve.

Whipped Cream

• Before serving, make fresh whipped cream to top the tart.

  In a large mixing bowl, combine heavy cream, sugar, and vanilla.

  Whip on high for 5-6 minutes until stiff peaks form.

  Spread whipped cream generously on top of tart.