Preaheat oven to 350℉/180℃

Place cookies in food processor and process and pulse until they form fine crumbs

Melt butter in small saucepan

Mix the melted butter wtih the cookie crumbs until evenly coated

Line tart pans with parchment liners

Press crumbs into bottom of pan and a little up the sides (use the bottom of a glass or measuring cup to firmly press the crumbs into the pan - I forgot to do this in my video demo!)

Bake for 15 minutes until crust turns golden brown and is not visibly liquidy - the curst will still be a little soft, but will harden as it cools

Prepare the cranberry curd while the crust is cooking and cooling

Whisk your egg yolks for several minutes until they

In a medium saucepan, combine the cranberries, orange juice, and honey

Bring mixture to a boil and then reduce heat to medium

Cook over medium heat, stirring occasionally, until the cranberries soften and burst (about 10 minutes)

Remove the cranberry mixture from heat and strain it through a fine-mesh sieve to remove the skins and pulp, you should have a smooth, vibrant cranberry puree

Slowly temper the eggs by whisking in a small amount of the warm cranberry puree to prevent scrambling

Once tempered, return the egg mixture and cranberry puree to the saucepan

Cook over medium-low heat, whisking constantly, until the curd thickens (about 5 minutes)

Remove from heat and stir in the butter, one tablespoon at a time, until fully incorporated

Spoon the warm cranberry curd into the cooled tart shells and spread into an even layer

Refrisgerate for at least four hours to allow the curd to firm up

Add heavy cream yogurt, honey, and vanilla to chilled mixing bowl

Beat on high speed with an electric, or stand, mixer until yogurt is fluffy

Spread cranberry sauce (if using) over chilled curd

Top with a dolop of whipped yogurt