Pulse pastry ingredients except eggs in a processor until breadcrumb texture forms.
Add eggs, pulse into a ball, wrap in film, and chill for three hours.
Boil milk, cream, vanilla, and 60g sugar in a pan.
Whisk egg yolks with the remaining sugar until pale in a clean bowl.
Whisk cornflour, flour, and half the hot milk into the yolk mixture.
Return mixture to the pan with remaining milk and cook until thickened.
Stir in butter, strain through a sieve, and chill in the fridge.
Rub crumble ingredients together by hand until they resemble breadcrumbs.
Combine nuts, icing sugar, and liqueur in a heavy-bottomed saucepan.
Stir over moderate heat until sugar crystallises and coats the nuts.
Cool crystallised nuts on a tray and store in an airtight container.
Boil cranberry sauce, sugar, and 75ml water, then blend and sieve.
Stir mascarpone cream ingredients in a bowl until sugar dissolves.
Whisk cream to medium stiff peaks and store in the fridge.
Preheat the oven to 180°C.
Line greased 12cm tart tins with pastry and chill for 30 minutes.
Ensure oven remains at 180°C.
Blind bake pastry for 15 minutes with weights, then 5 minutes without.
Mix warmed Christmas pudding and almonds into cooled pastry cream and pipe into cases.
Add almond crumble and bake for 15 minutes at 180°C until golden.
Cool slightly, remove from tins, and dust with icing sugar.
Serve decorated with cranberry purée, crystallised nuts, and mascarpone cream.