for 8 pieces

Tart base

150 g	butter biscuit (e.g. Petit Beurre), finely ground
70 g	pecan nuts, finely ground in a food processor
30 g	dried cranberries, finely chopped
80 g	butter, melted, left to cool

Cinnamon cream

125 g	double cream cheese
200 g	crème fraîche
50 g	icing sugar
2 ½ tsp	cinnamon
2 tbsp	cream
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
2 dl	cream, beaten until stiff

Cranberry jelly

100 g	dried cranberries
3 dl	cranberry juice
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained

To decorate

20 g	dried cranberries
2 tbsp	pecan nuts
	dried flowers

How it's done

Tart base

Mix the biscuits, nuts and cranberries in a bowl. Pour in the butter, mix. Spread the biscuit mixture over the base of the prepared tin, press down firmly with the base of a glass or the back of a spoon. Cover and chill.

Cinnamon cream

In a bowl, whisk the cream cheese with all the other ingredients up to and including the cinnamon. Pour the cream into a small pan, bring to the boil. Remove the pan from the heat. Add the gelatine, dissolve while stirring, combine with 2 tbsp of the mixture and immediately stir into the remaining mixture. Add the whipped cream, carefully fold in, spread on top of the tart base. Cover the tart and leave to set in the fridge for approx. 3 hrs.

Cranberry jelly

Bring the cranberries and cranberry juice to the boil in a pan. Remove the pan from the heat, leave to infuse for approx. 10 mins. Place the cranberries and cranberry juice in a measuring cup, puree. Pass the mixture through a sieve into a bowl. Heat up 3 tbsp of the mixture in a small pan. Add the gelatine, dissolve while stirring, immediately mix thoroughly with the rest of the mixture. Carefully pour the cranberry jelly on top of the set cinnamon cream. Cover the tart again and chill for at least 4 hrs.

To decorate

Remove the tin frame, slide the tart onto a cake plate. Top with the cranberries, pecan nuts and dried flowers.

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