In a large pot with a steamer basket, with the kale over medium heat for 2 to 3 minutes, until bright green.
Place the kale, shallots, and salt in a food processor and pulse until well-blended. Transfer the kale mixture to a bowl and stir in the eggs, cranberries, and pine nuts. Pour the mixture into the crust.
Bake for 15 to 20 minutes, until browned around the edges and cooked through. let the tart cool in the pan for 30 minutes, then serve.