Method

For the pastry:

Add the flour, butter and icing sugar into a food processor and pulse until it resembles breadcrumbs. Add the egg yolk and water and pulse until combined. Tip out onto your work area and quickly knead until smooth. You’re after a short pastry, so do not overwork. Form a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.

Preheat the oven to 200C.

Grease a 23cm tart tin or mini fluted tart tins.

Once the pastry dough has firmed up, quickly roll out into a circle big enough to cover your tart tin’s base and edges.

Line the tin with foil, including the sides, then fill with baking beans.

Bake blind for 12-15 minutes, remove foil and bake for 10-12 minutes until the pastry is dry. Remove from oven and reduce the oven temperature to 180C.

For the filling:

Whisk the eggs with the juice and zest of the clementines, lemon juice, sugar, yoghurt and crushed cardamom seeds until combined.

Pour the filling carefully in to the baked pastry case (I use a jug for this!).

Bake for 15 minutes and scatter the cranberries on top. Bake for a further 15-20 minutes or until just set.

Leave to cool slightly then dust with icing sugar and enjoy!