Instructions

1. Preheat oven to 350 F (175 C) and adjust rack to centre of oven.
2. Melt ⅓ cup (80 ml) butter and set aside.
3. In a food processor, grind Biscoff cookies into fine crumbs. Alternatively, working with a handful of cookies at a time, place cookies in a zip-lock bag and use a mallet to crush them into fine crumbs.
4. Transfer cookie crumbs to a large bowl. Add melted butter, salt, nutmeg (if using) and macadamia nuts and mix until combined. Pour crumbs into a 9-in (23 cm) square or round tart pan. Using your fingers or back of a flat-bottomed measuring cup, press crumbs evenly onto sides and bottom of tart pan. Bake for 10 minutes. Remove from oven and transfer tart pan to a rack. Using a sharp knife, trim any excess crumbs from edge of pan. Cool completely in tart pan. Can be made up to 1 day in advance.
5. When ready to continue, preheat oven to 350 F (175 C). Shave a couple of 2-in (5 cm) long pieces of orange peel and set aside. Squeeze about ½ cup (125 ml) juice from orange.
6. In a large saucepan over medium heat, bring cranberries, sugar, orange peels and squeezed orange juice to a boil. Boil for 10 to 12 minutes, until all cranberries have popped. Remove from heat and discard orange peels.
7. Using an immersion blender or a food processor, purée cooked cranberries. Strain purée through a fine-mesh strainer. Transfer 1½ cups (375 ml) cranberry purée to a medium saucepan.
8. In a medium bowl, whisk 1 whole egg, 3 egg yolks and cornstarch until no lumps remain. Pour over cranberries and cook over medium heat, stirring constantly, until it reaches 165 F (74 C) or sauce thickens. Sauce should coat back of a spoon, and when swiped through centre, a clean track should be left behind.
9. Cut remaining ¼ cup (60 ml) butter into 4 pieces and place in a medium heatproof bowl. Pour hot cranberry mixture through a sieve over it. Using a whisk, mix well to melt and incorporate butter into mixture. Pour into prepared tart shell and bake in oven for 12 minutes. Edges should look set but centre should still be jiggly. Transfer tart to a rack and cool completely to room temperature, then transfer to refrigerator to chill overnight or for at least 4 hours.
10. In a clean bowl, using a whisk or hand mixer on medium, whisk 1 egg white and cream of tartar until frothy. Increase speed to high and gradually add icing sugar until all sugar is used. Continue whisking until meringue is glossy, is tripled in volume and can hold a stiff peak.
11. Transfer meringue to a large piping bag with a preferred tip to decorate tart as desired. Using a kitchen torch, lightly brown meringue with a low flame following manufacturer’s instructions.