Egg Yolk Cranberry Tart for 6 Servings

Instructions:

1. Pulse the hazelnut flour, rice flour, salt, melted butter, and syrup in a food processor until the mixture resembles wet sand. Press firmly into the bottom and sides of the tart pan. Bake at 350°F (175°C) for 8-10 minutes until golden brown. Set aside to cool.
2. Combine cranberries, water, and maple syrup in a saucepan over medium heat. Simmer for 10-12 minutes until berries burst and liquid thickens. Remove from heat, stir in lemon juice, and press the mixture through a fine-mesh sieve into a clean bowl to create a smooth concentrate.
3. In a medium bowl, whisk the egg yolks and cornstarch until pale and smooth. Slowly drizzle one cup of the hot cranberry concentrate into the yolks, whisking constantly to prevent scrambling. Pour the egg mixture back into the saucepan.
4. Cook the mixture over low heat for 3-5 minutes, stirring constantly, until the custard thickens enough to coat the back of a spoon. Remove from heat and whisk in the chilled butter cubes one by one until the filling is glossy. Pour into the cooled crust and refrigerate for at least 2 hours.