Put all the ingredients for the cranberry sauce in a small saucepan on a medium heat and cook for five to seven minutes, until the cranberries are soft and syrupy. Set aside to cool completely.

To make the pastry, put the flour, cocoa, icing sugar, salt and butter in a food processor and blitz to a fine breadcrumb consistency. Add the egg yolk and a teaspoon of water, and pulse until the mix starts to clump; if it still looks a bit dry, add another teaspoon of water.

Turn out on to a clean work surface and use your hands to knead it gently. Bring it all together, pat into a disc, wrap in clingfilm and chill in the fridge for two hours, or until firm.

Heat the oven to 180C (160C fan)/350F/gas 4. Roll out the pastry on a lightly floured work surface and use it to line a 23cm tart tin with a 1cm overhang all around the rim, then put in the freezer for 10 minutes.

Use a sharp knife to trim off the excess pastry, then line the tart with a sheet of greaseproof paper. Fill with baking beans or uncooked rice, then blind bake for 25 minutes.

Lift out the paper and the beans or rice, bake for a further 10 minutes, then take out of the oven and leave to cool.

Meanwhile, make the frangipane. Cream the butter, sugar and orange zest in a bowl until smooth, then beat in the eggs. Pour in the cocoa, almonds, spices and salt, and stir well to combine. Spoon the mixture evenly into the pastry shell.

Use the back of a spoon to make some dips in the surface of the filling, and fill them with about half the cranberry sauce in total. Scatter over the cacao nibs, then bake for 25-30 minutes, or until there’s no wobble in the middle.

Leave the tart to cool completely, then release from the tin and dust with icing sugar, if you like. Serve with more cranberry sauce and a splash of cold cream.