Chocolate Cranberry Tart

Whisk egg yolks and transfer to a saucepan; set aside.

Placecranberries, water and sugar in a saucepan over medium heat.

Heat and lightly stir until the cranberries pop and sugar completely dissolves.

Add in butter and stir until melted and combined.

Transfer mixture to a food processor or blender and puree. Push pureed cranberry mixture through a strainer. Set mixture aside to cool from hot to warm, about 10 minutes.Gradually pourwarm pureed cranberry mixture into saucepan with egg yolks, while continuously stirring until everything is combined. Return combined mixture to stovetop over medium low heat. Cook and continuously stir mixture until it is just barely thick enough to coat the back of a spoon, about 6-8 minutes. Push mixture through strainer one last time to catch any curdled eggs. Use immediately or cover surface with plastic wrap and refrigerate for up to 5 days.