Apple Cranberry Custard Vanilla Cream Tart

In bowl combine graham crumbs, nutmeg, cloves and butter until moistened and pat evenly into bottom and up side of 9-inch (23 cm) tart pan with removable bottom or pie plate. Bake in preheated 350 ºF (180 ºC) oven for about 10 minutes or until firm. Let cool.

Custard:
In saucepan, bring cream to gentle boil over medium heat. Meanwhile, in bowl, stir together egg yolks, sugar, flour and salt to form a thick paste. Pour in half of the cream and whisk to combine and become smooth. Whisk in remaining cream and return to saucepan. Cook, whisking over medium heat for about 5 minutes or until very thick. Scrape custard through fine mesh sieve into bowl and whisk in butter and vanilla. Place plastic wrap on surface and refrigerate for about 30 minutes or until chilled.

Apple Cranberry Mixture:
In large non-stick skillet, melt butter over medium heat. Add apples, cranberries, sugar and cinnamon and cook, stirring often, for about 10 minutes or until apples are softened. Let cool to room temperature. Stir apple mixture into chilled custard and scrape into prepared pie shell. Smooth top.

Vanilla Bean Cream:
Using small paring knife, scrape seeds out of vanilla bean and add to cream and sugar. Whip cream to stiff peaks. Spread cream decoratively over top of custard mixture and refrigerate for at least 1 hour before serving. (Make ahead: Cover and refrigerate for up to 2 days.)