Peacan and creanberry tart with Labneh

Instructions

• Preheat oven to 350°F.
• Lightly toast pecans in a shallow baking pan in middle of oven until fragrant but not darker, about 5 minutes, then cool. Leave oven on.
• Cook 64 gr of sugar in a dry 2-quart heavy saucepan over moderate heat, undisturbed,until it begins to melt.
• Continue to cook, stirring occasionally with a fork (to help sugar melt evenly), until sugar is melted into a deep golden caramel
• Tilt pan and carefully add corn syrup (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved.
• Remove pan from heat and add butter, stirring until melted, then cool caramel until it stops bubbling.
• Whisk together eggs, salt, vanilla, and remaining 96 gr of sugar, then add caramel in a stream, whisking constantly.
• crush the toasted pecans and add into the mix.
• pour the caramel mix in tart shells
• Spread the Pinar labneh over the caramel mix
• Place one spoon of cranberry sauce top of spreaded Pinar labneh