In a mixing bowl, cream together 125g of butter, 90g of powdered sugar, and the seeds scraped from ½ vanilla bean pod (or 1 teaspoon of vanilla sugar).

Add 1 egg and 1 egg yolk to the mixture and whisk together.

Gradually add 250g of all-purpose flour, mixing until the dough comes together.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.

Roll out the dough and line a tart shell with it. Place the lined shell in the freezer.

Preheat the oven to 190°C/375°F.

Line the frozen tart shell with parchment paper and fill it with baking beans.

Bake for 20 minutes, then remove the beans and brush the shell with egg wash.

Bake for another 15 minutes or until golden brown. Set aside to cool.

Bloom 4g of gelatin in a bowl of ice water and set aside.

In a saucepan, combine 300g of cranberries, 75g of orange juice, and 200g of sugar. Bring to a boil, then reduce to a simmer and cook for 3 minutes.

Strain the cranberry mixture through a fine mesh strainer.

In a separate bowl, whisk together 3 eggs. Slowly add the warm cranberry juice to the eggs, whisking continuously.

Return the mixture to the saucepan and heat it over low heat while whisking vigorously until it reaches 82°C/180°F.

Remove from heat, add the bloomed gelatin, and strain the mixture again.

Allow the mixture to cool slightly, then gradually add 225g of room temperature butter, incorporating it tablespoon by tablespoon.

Pour the cranberry curd into the baked tart shell and refrigerate for at least 3 hours or preferably overnight.

Bloom 2g of gelatin in a bowl of ice water and set aside.

In a pot, combine 200g of cranberries, 50g of orange juice, and 200g of sugar. Bring to a boil, then simmer for 3 minutes.

Remove from heat, add the bloomed gelatin, and strain the mixture through a fine mesh strainer.

Use a spoon to remove any scum from the surface of the glaze.

Carefully pour the glaze over the chilled tart, moving continuously to ensure even coverage.

Pop any bubbles that form on the surface with a toothpick.

Return the tart to the refrigerator for at least 3 to 4 more hours, preferably overnight.

In a saucepan, combine 150g of sugar and 60g of water. Heat over medium heat until the syrup reaches 120°C/250°F.

In the bowl of a stand mixer, whisk 75g of egg whites until foamy. Gradually add 15g of sugar while continuing to whisk.

Carefully pour the hot sugar syrup down the side of the mixing bowl while the mixer is running.

Whisk until the meringue reaches stiff peaks.

Finely chop the rosemary leaves, reserving some for decoration.

Fold the chopped rosemary into the meringue.

Fill a piping bag with the rosemary meringue and pipe decorative swirls or patterns onto the chilled tart.

Garnish the tart with fresh cranberries and reserved rosemary sprigs.

Aim for odd numbers of cranberries and rosemary sprigs for an appealing presentation.

Serve and enjoy your delicious Cranberry Curd Tart!