Cranberry Curd Tart Recipe My Zesty Holiday Showstopper

Instructions:

1. Combine flour, sugar, and salt in a food processor (or bowl). Pulse in the butter until it resembles coarse crumbs.
2. Add egg yolks and ice water; mix until the dough just comes together.
3. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
4. Roll out the dough on a lightly floured surface and transfer to the tart pan. Press into the bottom and sides.
5. Prick the bottom with a fork and chill for another 30 minutes.
6. Bake the crust blind (with pie weights or dried beans) at 375°F (190°C) for 20-25 minutes. Remove weights and bake for another 10-15 minutes, or until golden brown. Let cool completely.
7. Combine cranberries, sugar, and butter in a double boiler or heatproof bowl set over simmering water.
8. Cook, stirring occasionally, until the cranberries burst and the mixture is smooth.
9. Whisk eggs, lemon juice, and zest together in a separate bowl.
10. Slowly drizzle the hot cranberry mixture into the egg mixture, whisking constantly to prevent curdling.
11. Return the mixture to the double boiler and cook, stirring constantly, until the curd thickens enough to coat the back of a spoon (about 5-7 minutes).
12. Remove from heat and strain the curd through a fine-mesh sieve to remove any seeds or lumps.
13. Pour the cranberry curd into the cooled tart shell.
14. Bake at 325°F (160°C) for 10-15 minutes, or until the curd is set but still slightly jiggly.
15. Let cool completely at room temperature, then chill in the refrigerator for at least 2 hours before serving.