Chilled reindeer and halloumi tart with cranberry top

Instructions

1. 1

   Mix the crumbled shortbread with the melted butter and rosemary until the crumbs are evenly damp, then press it firmly and evenly into a 20 cm (8-inch) tart tin. Chill it while you get on with the layers.

2. 2

   Whip the cream to stiff peaks. In another bowl, gently combine the crumbled mozzarella, sour cream, cranberry sauce and chives, then fold the whipped cream through until only just mixed. Keep it in the fridge.

3. 3

   For the reindeer layer, fold the sliced reindeer, cubed halloumi, the second lot of cream and sour cream, the rosemary and the mustard together. Bloom the first set of gelatin sheets in cold water, boil a little water, take it off the heat and stir the gelatin in until it dissolves completely. Stir that into the reindeer mixture, spread the cream layer into the chilled base, pour the reindeer mixture over it, smooth the top and return it to the fridge.

4. 4

   Bloom the second set of gelatin sheets in cold water and dissolve them in a little boiled water the same way. Mix the cranberry sauce, water and sugar together, stir the gelatin through, then pour this carefully over the reindeer layer. Chill at least 4 hours, and overnight if you can, so every layer sets properly.

5. 5

   When it's fully set, lift the tart out of the tin. Finish with cubes of halloumi, small tufts of dill and thin slices of Pokka cold-smoked reindeer just before it goes to the table.