• We’re going to assume you have the lemon curd already made, if not - make it first!

To make the cranberry curd

• Add the cranberries, orange juice and zest and sugar to a pot. Cook over low heat for about 15 minutes, until most of the cranberries have burst. Use an immersion blender to blend the mix.
• Pour through a fine mesh sieve to remove the bits and skins from the berries. Whisk in the eggs, yolks and pinch of salt. Return to the pot and cook over low heat until the curd thickens, on a thermometer it should reach 170 F.
• Set the butter, sliced into pats, in a bowl. Sieve the curd mixture over and into the butter, to remove the bits of egg. Stir until the butter is fully melted and the curd is smooth. Store in an airtight container in the fridge or proceed with the recipe.

To make the tart

• Add all the crust ingredients to a food processor and pulse on high until dough comes together in a soft ball. Press it into the bottom of a 9” round tart pan. Set in the fridge or freezer to chill for half an hour.
• Preheat the oven to 375 F. Lay a sheet of parchment paper over the crust and a heap of dried beans, enough to cover the bottom. Bake the crust for 20 minutes.
• Remove the beans and parchment paper, dock the bottom of the crust with a fork. Lower the heat to 350 and return to the oven for another 10 minutes.
• Pour the curds in, alternating between the cranberry and the lemon. You have more of the cranberry so be a bit more careful with the lemon. Swirl them together.
• Bake the tart for about 20 minutes, until only the center jiggles and the sides look matte.
• Chill first at room temperature, for 10 minutes then in the fridge for at least 4 hours before serving.