cranberry curd tart

method

1. In a medium saucepan over medium heat, combine the cranberries, orange juice, and sugar.
2. Bring to a boil and cook, stirring until the cranberries have all burst, about 10 minutes.
3. You can mash them against the sides of the saucepan to help them along.
4. Remove from heat and allow to cool for at least 20 minutes.
5. Puree cranberry mixture until completely smooth, and no specks of cranberry skins remain. Return to saucepan.
6. In a small bowl, combine the egg, egg yolks, cornstarch, and salt.
7. Whisk or stir with a fork until completely combined and smooth.
8. Pour and whisk the egg mixture into the cranberry puree.
9. Return saucepan to the stove over medium heat and allow the cranberry curd to come to a boil, stirring constantly.
10. Once boiling, reduce the heat to medium-low and simmer, stirring continuously until thickened, about 5–7 minutes.
11. Remove from heat and whisk in the butter and vanilla extract until the butter is melted and fully incorporated.
12. Pour the filling into the crust and smooth the top.
13. Let cool at room temperature for 30–45 minutes, and then place in the refrigerator. Chill for at least 6 hours.
14. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3 minutes.
15. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.
16. Spread the whipped cream on top of the tart. Garnish with sugared cranberries, if desired.
17. Slice, serve, and enjoy!