Preparation

• Preheat the oven to 350°F (177°C). Lightly grease a 9-inch tart pan with nonstick spray.
• Make the crust: Grind graham crackers into fine crumbs. Combine with sugar and melted butter, then press into the tart pan.
• Bake the crust for 10 minutes and set aside on a cooling rack.
• Make the cranberry filling: Combine cranberries, orange juice, and sugar in a medium saucepan. Bring to a boil and cook until cranberries burst, about 10 minutes. Allow to cool for at least 20 minutes.
• Puree the cranberry mixture until smooth and return to the saucepan.
• Combine egg, egg yolks, cornstarch, and salt in a bowl. Whisk and then add to the cranberry puree, stirring well.
• Heat the cranberry curd mixture, stirring constantly until thickened, about 5–7 minutes.
• Remove from heat and whisk in butter and vanilla extract. Pour filling into the crust and smooth the top. Let cool at room temperature for 30–45 minutes, then refrigerate for at least 6 hours or overnight.
• Make the whipped cream: Whip heavy cream, sugar, and vanilla extract until medium peaks form, about 3 minutes.
• Spread whipped cream on the tart, garnish with sugared cranberries if desired, slice, serve, and enjoy!