Add all ingredients in a metal or a glass bowl. On a pan with simmering water, place the bowl with the ingredients and whisk slowly.

Keep whisking gently until the curd starts to thicken. Make sure that the bottom of the bowl does not touch the simmering water.

Once the curd starts to thicken, remove from heat. Strain it to remove the orange bits and skin or egg white bits that may have been slightly cooked in case the water was too hot or the bowl touched the water.

Store it in a bottle until needed. The curd can be stored in the refrigerator for upto 3 weeks.

Add all the ingredients in a small pan, on medium heat. Let it cook, until the sugar is dissolved.

Strain the cranberries and store the syrup if not using immediately.

Preheat the oven to 350°F / 180°C.

Place a pack of graham cracker cookies in a ziplock bag and smash it to bits. It does not have to be fine, it can be small chunky bits.

Melt the chocolate and butter. Chop the candied ginger into small bits.

In a bowl, add the smashed graham cracker bits, candied ginger bits and the melted chocolate and butter. Mix it all together until the cookie bits are completely covered with chocolate and butter.

Grease the tart tin with butter and dust it with cocoa powder.

Dump the chocolate cookie crumb into the pan and press hard to fit in the tart grooves and flatten using the back of a measuring cup.

Bake for 15 minutes, once baked. Let it cool and come to room temperature. Keep aside until assembly. You can also add the orange curd into the baked shell and let it chill in the refrigerator overnight or you can keep them all separate and assemble before serving.

Clean your bowl, whisk, containers and spatula that you will be using with vinegar or lemon juice

If you had made and kept the cranberry sauce, heat it up on medium heat until its hot and syrupy. If you have just made it use it straight away.

In a clean steel/ glass bowl, add the egg whites. Whisk using the whisk attachment of a stand mixer. Whisk until soft peaks are formed. Add the sugar and whisk for about 2 minutes on medium speed.

Meanwhile lower the speed a bit and start pouring the hot cranberry sauce. Whisk until stiff peaks are formed. Keep in refrigerator for 10 minutes.

Remove the tart shell from the tin. Place on a cake board/ serving platter.

Add the orange curd if you haven't already. Smoothen using a palette knife.

Scoop dollops of the cranberry meringue on top, the cranberries in the meringue give it a beautiful pink colour.

Torch the tops with a kitchen torch if you fancy.