Holiday Cranberry Curd Tart

For the Graham Cracker Crust

Preheat the oven to 375°F. Make the graham cracker crumbs by pulsing them in a food processor with the sugar and salt until finely ground. Pour into a mixing bowl. Add the melted butter to the graham cracker crumb mixture. Stir to combine fully.
Gently but firmly press the graham crumb mixture into the bottom and sides of a pie plate.
TIP: I use a 9-inch standard tart pan. Depending on the size and depth of your tart pan or pie plate, you may not need all of the graham cracker crumbs. Get a nice, even layer, but don't make it too thick.
PRO TIP: Use the bottom of a measuring cup as a flat surface when pressing the crumbs into place.
Bake the graham crust for 15 minutes, until toasted light brown. Cool to room temperature. (Note: The tart shell can be made one or two days in advance and kept, wrapped at room temperature.)

For the Cranberry Curd and to Finish the Tart

Lower the oven to 350°F. In a medium pot, heat the sugar, cranberries, orange juice, and orange peel. Cook over medium heat, stirring occasionally, until the cranberries have popped and softened and the mixture has become a jammy sauce, about 10 minutes.
Discard the orange peel. Spoon the cranberry sauce into a fine mesh strainer set over a clean mixing bowl. Use a spoon to gently press and stir the liquids through the strainer. Take care not to burn yourself on the hot sauce!
Discard the seeds and solids. Whisk the butter into the warm cranberry liquid/gel.
In a separate mixing bowl, beat the eggs and egg yolks together. Whisk about a third of the strained cranberry into the eggs to temper, then add the tempered eggs into the rest of the strained cranberry. Whisk to combine.
Return the cranberry custard to the sauce pot. (Wipe clean if necessary.) Cook over medium-low heat, stirring frequently, until thickened and large, lazy bubbles form, about 5 to 10 minutes.
Immediately cool the cranberry curd to room temperature.
PRO TIP: There are a couple of ways to do this. One is by putting the pot in an ice bath and stirring constantly. You can also pour the curd into a wide bowl or casserole pan and stir. It will have cooled enough when steam no longer comes off the curd.
Pour the cooled curd into the pie shell and smooth with an offset spatula. Bake for 10 minutes to set the curd. Cool on a rack.
Store at room temperature for up to 24 hours, or in the refrigerator for up to 3 days. Bring to cool room temperature to serve.
TIP: Don't cover the cranberry curd tart if you refrigerate it. The custard will form condensation, which could drip water onto your smooth pink custard.

Ingredients

For the Graham Cracker Crust

For the Cranberry Curd Custard and to Finish the Tart

Instructions

For the Graham Cracker Crust

For the Cranberry Curd and to Finish the Tart

Notes