Cranberry Lemon Tart

Ingredients:

Cake

• 1 and 3/4 cups premium flour
• 0.5 cup powdered sugar
• 1/4 teaspoon salt
• 165g unsalted butter, cut into small pieces, at room temperature

Filling and topping

• 3 cups frozen cranberries (about 340 g), thawed + 0.5 cup cranberries for topping
• 2 and 1/4 cups granulated sugar
• 3/4 cup water
• 1 lemon
• 3 large eggs + 1 egg yolk
• 1 tbsp cornstarch
• 1 tsp vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Preparation:

1. Prepare the cake layer:
   
   In a medium bowl, whisk together the flour, sugar, and salt. Mix in the butter with your fingers and knead into a soft dough. Press the dough firmly into the bottom and sides of a 9-inch (22 cm) tart pan with a removable bottom. Prick the dough several times with a fork.
2. Place in the refrigerator or freezer for 10-30 minutes.
3. Preheat oven to 350°F (175°C). Line the dough with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges are set, about 20 minutes.
4. Remove the parchment and weights and continue baking until the cake is set and lightly browned, another 10-15 minutes. Transfer to a wire rack to cool completely.
5. Prepare the filling:
   
   In a blender, combine 3 cups cranberries, 1.5 cups granulated sugar, and 1/4 cup water. Using a vegetable peeler, peel 5 wide strips of zest from the lemon; set the strips aside. Peel the lemon completely, removing all white pith. Add the peeled lemon and 2 strips of zest to the blender and blend until smooth (reserve the remaining 3 strips of zest for the topping).
6. Strain through a fine-mesh sieve into a medium saucepan, pressing down on the seeds and skins with a silicone spatula. Bring to a boil over medium heat, stirring occasionally.
7. Meanwhile, in a medium bowl, whisk together all the eggs, egg yolk, cornstarch, and vanilla extract. Stir in about 1/2 cup of the hot cranberry mixture, then pour it into the saucepan with the remaining cranberry mixture, whisking constantly.
8. Continue cooking, stirring constantly with a silicone spatula, until the filling comes to a boil and becomes thick like pudding, 10-15 minutes, pour into the crust.
9. Cover with plastic wrap or an inverted plate and refrigerate until completely set, at least 4 hours or overnight.
10. Prepare the topping:
    
    Combine 0.5 cups each of water and granulated sugar in a small saucepan and bring to a boil. Add the remaining 0.5 cups of cranberries and 3 strips of lemon zest, then remove from heat and let cool. Strain through a fine sieve. Finely slice the zest.
11. Place the remaining 1/4 cup granulated sugar in a shallow dish, add the cranberries and zest, and gently toss to coat. Let sit for 30 minutes to 1 hour, shaking occasionally to re-coat.
12. In a large bowl, beat the heavy cream and powdered sugar with a mixer on medium-high speed until medium peaks form. Spread the candied cranberries on top of the tart and sprinkle with lemon zest. Serve with whipped cream.