Mini Cranberry Curd Tarts

• First you will make the crust. Preheat the oven to 350°F. Fill a small bowl with water and ice to get the water very cold while you prepare the rest of the crust ingredients.
• In a medium bowl, add the flour and salt and whisk together. Drizzle the vegetable oil over top and mix together with a fork until all the flour has taken on moisture; the mix should look like crumbly wet sand. Next drizzle with the 3 tbsp ice water and mix again with the fork. Once all the water has been incorporated, use your hands to form the dough into a ball.
• Divide the dough into 6 equal parts. Lay out a large piece of plastic wrap on your work surface, and place the dough on top of it, once piece at a time, followed by another large sheet. Use a rolling pin and carefully roll out the dough in between the two sheets of plastic to a 1/4" thick circle. Remove the top piece of plastic and carefully transfer the dough to a mini tart tin. Gently ease the dough down into the tin and press into the sides, trimming dough off the top where necessary to make it level. Repeat with the remaining dough. Poke the bottom of the dough all over with a fork and bake for ~20 minutes, the dough should be crisp and starting to pull away from the sides of the tins. Remove the crust from the oven and allow to cool completely on a wire rack.
• While the crust is cooling, make the cranberry curd. In a medium saucepan, add the cranberries and orange juice and heat on medium-high until the cranberries split. Pour the mix into a blender and blend just until smooth, and then pour through a fine mesh sieve back into the saucepan (wipe the saucepan out as necessary.) It may take some effort for the blended mix to go through the sieve, just be patient and coax it through with the back of a spoon.
• Once the strained mix is back in the saucepan, add the sugar, butter, vanilla, and orange liqueur and mix until the butter has melted. If it's not melting, place the saucepan over low heat until it does and the mix is smooth.
• In a small bowl, add the whole eggs and egg yolks and whisk roughly just to break the yolks and combine everything. Once ready, take 1/2 cup of the cranberry mix and slowly stream into the eggs, constantly whisking, until smooth. Then take the egg mix and pour it back into the saucepan while constantly whisking over medium-low heat. Continue to whisk constantly until the mix starts to thicken and reaches 170°F on a thermometer. Remove from the heat and strain again through a fine mesh sieve into a bowl with a spout. Pour the curd into the prepared tart crusts, stopping just short of the top of the crust. Bake at 350°F for ~10 minutes, until the curd is set. When you gently shake the tin the curd should slightly jiggle. I recommend placing all the tart crusts, still in their tins, onto a baking sheet to make it easier to place them in the oven.
• Once the tarts are done, remove from the oven and allow to cool at room temp for 1 hour, then chill in the fridge. Serve chilled or at room temp. When ready to serve, garnish with sugared cranberries (recipe below) and a sprig of rosemary. Enjoy!

Sugared Cranberries

• In a medium saucepan, combine 1 cup of water and 1 cup of sugar. Heat over medium-high heat just until the sugar has dissolved and the mix just begins to bubble at the edges of the pan. Allow the syrup to cool to room temp.
• Once the syrup is cool, add the cranberries (in batches if necessary) and toss to coat. Remove them with a slotted spoon and allow them to dry for 45 minutes on a wire rack (I recommend over some parchment paper to catch drips!). Take the remaining sugar and add to a shallow dish, and add the cranberries to the dish of sugar and roll around to fully coat the cranberries in sugar. Let them continue to dry completely and then store in an airtight container for at most 3 days.