Sweet and Tangy Cranberry Tart is a delicious dessert that combines the natural tartness of fresh cranberries with a sweet, buttery graham cracker crust.
Preheat oven to 350 ℉. Spray a 9 inch tart pan with cooking spray
Make the crust by mixing together the graham cracker crumbs, salt, brown sugar and melted butter in a mixing bowl.
Press into a well greased 9 inch tart pan. Bake for 10 minutes. Let cool completely.
To make the curd: Place the cranberries, sugar, lemon juice and zest in a saucepan over medium high heat. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the cranberries pop, about 7-10 minutes.
Transfer cranberry mixture to a blender or use an immersion blender to blend until smooth. Pour through a mesh strainer into a bowl pressing the juice through the strainer and then pour back into the pan.
In a separate bowl, whisk together the eggs, egg yolks and vanilla. Slowly pour ½ cup of the cranberry mixture, 1/4 cup at a time, into the eggs to bring them up to temperature without cooking them.
Pour the egg mixture into the saucepan with the cranberries, stirring constantly. Whisk in the butter, cut into smaller pieces and cook the mixture over medium low, stirring constantly until thickened.
Allow curd to cool slightly before pouring into prepared crust.
Refrigerate 2-3 hours before serving. Put plastic wrap on top, touching the curd while refrigerating to avoid skin on top. Curd will thicken as it cools.