For the Crust:

• 1-1/2 sleeves of saltine crackers, approximately 60 crackers
• 1/2 cup melted butter
• 1/3 cup honey

For the Filling:

• 2 eggs
• 1 cup dried cranberries or dried tart cherries
• 1/2 cup heavy cream
• 1/2 cup melted butter
• 3/4 cup brown sugar
• 1/4 cup Greek yogurt
• 1/2 teaspoon salt
• 1-1/2 tablespoons cornmeal
• 1/2 teaspoon Powder Ginger 
• 1 tablespoon orange zest
• 1/2 teaspoon Cassia Indonesian Cinnamon 
• 1-1/2 teaspoons Beet Powder 

For the Crust:

Preheat the oven to 350 degrees F. Have a 9-inch tart pan with a removable bottom ready. Pan spray it liberally.

Add the saltines to a food processor and pulse until they are small crumbs. You can also add them to a plastic bag and pound them until they are small crumbs, too. Mix in the melted butter and honey. Stir until combined and they resemble cornmeal.

Add the cracker mixture to the tart pan. Using the bottom of a glass or measuring cup, press the crumbs evenly through out the pan. Lift some of the mixture onto the edges to form a lip for the tart.

Par bake the crust until light golden brown on a baking sheet in the oven for 16-20 minutes. Reduce oven temperature to 325 degrees F.

For the Filling:

To make the filling add all of the ingredients to a high powered blender and blend for 2 minutes, or until velvety smooth.

Pour the custard into the prepared crust and bake at 325 degrees for 40-45 minutes. Bake until the center giggles only slightly.

Let it cool for 20 minutes before carefully removing from tart pan.

Refrigerator tart for 2 hours before slicing.

To serve dollop with whipped cream or vanilla ice cream to balance the tart dried fruit custard.

Notes:

Decorate your tart!

Have fun!

Use segmented oranges, citrus wheels or meringue.