In a large bowl, mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.

Gradually incorporate the ground almonds and flour.

Make sure you don’t overwork the dough.

Wrap the dough with plastic wrap, shape it into a disc and refrigerate for at least 30 minutes.

Place cranberries, sugar and orange juice into a saucepan and bring to a boil while stirring constantly. Simmer for about 5-10 minutes or until thickens.

Remove from heat and sieve. Add orange zest, stir to combine and set aside to cool until ready to use.

Preheat the oven to 350°F (180°C).

Roll the dough between two pieces of parchment paper or plastic wrap until it's about 12 in (30cm) in diameter.

Press the dough onto the bottom and edges of a 8 or 9 inch (23cm) tart pan. Cut the excess dough.

Refrigerate or freeze for about 30 minutes before baking.

Prick the tart crust with a fork.

Line the tart crust with parchment paper and fill with pie weights, rice or beans. Bake for 20 minutes.

Remove the parchment paper and weights and bake for 10-15 minutes more.

Let it cool slightly on a cooling rack.

Melt white chocolate with oil over a bain marie, over low heat.

Fold in the almond flakes.

Spread the mixture over the bottom of the tart crust.

Refrigerate or freeze for a few minutes until set.

Add the cranberry sauce over the chocolate crunch layer. Use a spatula to spread evenly and smooth the top.

Refrigerate until you prepare the white chocolate ganache.

Prepare the white chocolate ganache. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.

Spread it evenly over the cranberry sauce layer.

Refrigerate for at least 2 hours to set or overnight.

Decorate the tart with red currants, sugar-coated cranberries, cinnamon sticks or star anise. Dust with powdered sugar. Enjoy!