Cranberry Jelly Tart

Cranberry orange curd in a vanilla shortbread crust topped with cranberry juice jellies and whipped cream.

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The jellies, tart dough and curd can all be made days ahead and assembled the day of.

Whisk dry ingredients together in a stand mixer fitted with the paddle attachment.
Add butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
With the mixer running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours.

Pour ½ cup cranberry juice in a heatproof bowl. Sprinkle unflavored gelatin over the juice and let sit for a few minutes to bloom.
Heat the remaining ½ cup juice to simmering. Remove from heat, let cool for one minute, then pour over the gelatin mixture. Whisk until all of the gelatin is dissolved.
Pour into silicone molds (I used small and medium semicircle molds) and place in the refrigerator to set for at least two hours.

Preheat the oven to 350°F.
Roll out tart dough on a floured surface or between two sheets of plastic (I cut up plastic from random stuff like packing material or cereal bags and wash them) into a 12-inch circle. Transfer to the 9-inch tart pan and trim edges using a paring knife. If using plastic, you may find it easier to remove the plastic after popping it in the freezer for 5-10 minutes.
Prick tart base with fork. Place a 12-inch circle of parchment on top of tart and fill with pie weights or dried beans or rice. Chill dough in the freezer for at least 20 minutes before baking.
Bake for 20-30 minutes. This dough will not take on a lot of color. Remove weights and parchment and return to the oven for a few minutes if the middle is still not done.
Let cool completely. Melt white chocolate and brush the tart bottom. This will prevent a soggy bottom. Chill until chocolate is set.

With a peeler, remove the orange part of the orange. Set aside. Slice the orange in half and squeeze the juice into a medium saucepan.
Add the peel, cranberries, sugar, vanilla and salt. Set over medium heat. Simmer for 10 minutes. Remove from heat and puree the mixture with an immersion blender or in a traditional blender. Sieve the mixture to remove the solids, leaving the liquid.
To the liquid, add the butter and whisk.
Beat the eggs and egg yolks together in a separate bowl. While whisking, slowly stream one cup of the warm cranberry liquid into the eggs to temper them. Add this mixture to the cranberry liquid.
Cook the liquid in a saucepan over low heat until bubbling and thickened, while stirring constantly. Mine took a little over 10 minutes. Remove from heat and transfer to a heat proof bowl. Cover with plastic wrap pressed against the curd. Cool completely.