Cranberry Almond Cloud Tart

1. Make Cranberry Filling

In a medium saucepan, combine the fresh cranberries, 1.25 cups sugar, water, and a pinch of salt. Bring to a boil and cook until all the cranberries have burst, about 10 minutes. Remove from heat.

2. Prepare Egg Yolk Mixture

While the cranberry mixture is cooking, whisk together the large egg yolks and 2 teaspoons cornstarch in a small bowl until smooth.

3. Process Cranberry Mixture

Carefully process the cranberry mixture in a food processor along with the yolk mixture until smooth, about 1 minute. Allow the mixture to cool in the processor bowl until it registers between 120 to 125 degrees, about 45 minutes to 1 hour.

4. Preheat Oven and Prepare Tart Crust

Preheat your oven to 350 degrees. In a medium bowl, whisk together almond flour, 1/2 cup cornstarch, 1/3 cup sugar, and 0.5 teaspoon salt. Stir in melted butter and almond extract until a dough forms. Press two-thirds of the dough into the bottom of a 9-inch tart pan with a removable bottom, and use the remaining dough to form the sides. Place the tart pan on a rimmed baking sheet.

5. Bake Tart Crust

Bake the crust in the preheated oven until it turns golden brown, about 20 minutes. Rotate the crust halfway through baking to ensure even browning.

6. Combine Butter with Cranberry Mixture

Once the cranberry mixture has cooled, add the softened butter to the food processor and process until combined, about 30 seconds. Strain the mixture through a fine-mesh strainer into a bowl, using a rubber spatula to press it through.

7. Prepare Whipped Cream Mixture

Take 2 tablespoons of the strained cranberry puree and mix it with 1 cup heavy cream and 1 tablespoon sugar. Refrigerate until ready to whip.

8. Fill and Set Tart

Spread the remaining cranberry puree into the cooled tart crust and let it sit at room temperature for at least 4 hours.

9. Whip Cream and Serve

Just before serving, whip the cream mixture until stiff peaks form, about 1 to 3 minutes. Use a pastry bag with a decorative tip to pipe a border around the tart and serve the remaining whipped cream on the side.