Cranberry Almond Tart

Combine the first four ingredients in the bowl of an electric mixer fitted with the paddle attachment.
Cream on medium speed until sandy.
Slowly add the eggs into the mixer bowl while it is running on low speed.
Stop to scrape the bowl.
Cream on medium high speed until light and fluffy and reserve for later use.
Combine the PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process) with the sugar in a small bowl.
Hydrate the combined mixture will a small amount of the milk.
Combine the remaining milk with the cream and bring to a full boil.
Temper the hot liquid into the hydrated powders. Whisk to combine.
Return the mixture to the stove and cook over medium heat until the mixture comes to a full boil.
Remove from the heat and whisk in the PreGel Five Star Chef Almond Paste.
Extend onto a sheet pan lined with a silpat.
Cover with plastic wrap and allow the pastry cream to cool to room temperature.
Combine the soft almond cream from the first part of the recipe with the room temperature pastry cream in the bowl of an electric mixer fitted with the paddle attachment.
Cream on medium-low speed until smooth and light.
Use as needed in assembly.

In a pot, place the fresh cranberries, brown sugar, PreGel Cinnamon Traditional Paste and PreGel Orange Fortefrutto.
Cook until tender.
Remove from heat and add the PreGel Cristalberry Arabeschi (Cranberry).
Let it cool.