Cranberry-Orange Curd Tart

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom. (5 minutes)

In a small bowl, whisk together the flour, 1/4 cup sugar, ginger, and salt. Add the melted butter, vanilla extract, and almond extract; mix until a thick dough forms. (5 minutes)

Press the dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet. (5 minutes)

Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool completely. (25 minutes)

In a large bowl, beat the egg yolks and egg together using an electric mixer until light and combined. Set aside. (3 minutes)

Combine the cranberries and 1 cup sugar in a large saucepan. Cook over medium heat, stirring occasionally, until the cranberries pop and the sugar dissolves, 8 to 10 minutes. (10 minutes)

Pour the cranberry mixture into a blender. Add the orange zest, orange juice, vanilla extract, and salt. (2 minutes)

Cover the blender, leaving the lid vent open to release steam. Cover and hold down the lid with a kitchen towel. Blend on low speed until smooth. Gradually whisk the cranberry mixture into the eggs, whisking constantly. (5 minutes)

Pour the cranberry-orange mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens, 8 to 10 minutes. (10 minutes)

Remove from heat and stir in the butter, 1 tablespoon at a time, ensuring each piece is fully melted before adding the next. (5 minutes)

Strain the curd through a fine-mesh sieve to remove any solids. Discard the solids. Pour the strained curd into the prepared crust. (5 minutes)

Bake in the preheated oven until the curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. (25 minutes)

Cool to room temperature before carefully removing from the tart pan, 30 to 60 minutes. (60 minutes)