Creamy Cranberry Tart

Make the Tart Shell

1. Preheat the oven to 350F. Spray a tart pan with nonstick cooking spray.
2. In a small bowl, combine the graham cracker crumbs, unsalted butter and sugar. Stir until combined.
3. Press into a 14”x4.5” tart pan, spreading out evenly and up the sides.
4. Bake in the preheated oven for 12-15 minutes.
5. Remove from the oven and let cool slightly.

Make the Tart Filling

1. Combine the cranberries, orange zest and orange juice in a saucepan over medium heat.
2. Cook for 5-10 minutes or until the cranberries begin breaking down. Remove from the heat.
3. Add the sweetened condensed milk to the cranberry mixture, stirring together until combined.
4. Transfer the cranberry mixture to a blender and blend until smooth.
5. Add the egg yolks and egg, blending until smooth
6. Strain the cranberry mixture before pouring into the baked tart shell.
7. Bake 15-18 minutes or until the tart is set. (When you shake it, the filling should no longer jiggle.)
8. When set, remove the tart from the oven and let it come to room temperature.
9. When the tart has cooled, cover with plastic wrap and chill in the refrigerator for 2+ hours.

Make the Whipped Cream

1. In a glass bowl, measure out the heavy whipping cream, powdered sugar and orange extract.
2. Using a hand mixer (or a stand mixer), whip the cream until it is light and fluffy.
3. Serve immediately or cover with plastic wrap and chill for up to a few hours.

Serve the Tart

1. Carefully remove the tart from its pan.
2. Using a sharp knife, slice the tart into 10 slices. (I like to cut mine into triangles, but you can slice it however makes you happy.)
3. Dollop whipped cream on top of each slice and top with additional orange zest.
4. Enjoy immediately.