Cranberry Orange Curd + Gingersnap Tart

If you're looking for an easy dessert to make for Thanksgiving that's still pretty but you don't wanna deal with pie crust and all that, I gotcha. This tart is so pretty (that magenta!) but it's super easy. It's almost no-bake, too. I mean, you bake the crust for a few minutes but that's it. The filling comes together on the stovetop then you just pour it into the shell and you're done. If you brought this to Thanksgiving, I don't think anyone would be mad. Cranberry, orange, and ginger are such classic holiday flavors, too. Can you believe Thanksgiving is almost here?? Seems like it came even faster than usual this year!

makes a 12 inch tart

crust
12 oz gingersnap cookies
4 T unsalted butter, melted
1 t ground cinnamon
1 T molasses
pinch of salt

cranberry curd filling
12 oz whole fresh cranberries, washed
1/4 c water
1/4 c orange juice, freshly squeezed
3/4 c sugar
4 egg yolks
zest of 1 orange
4 T butter, softened and cut into cubes

make the crust
Preheat oven to 350 °F. In a food processor, pulse the gingersnaps until pulverized into a fine crumb. Transfer to a mixing bowl and stir in the cinnamon and salt and set aside. Melt the butter over low heat in a small saucepan then remove from heat and stir in the molasses. Add the molasses and butter mixture into the gingersnap mixture and stir to combine. Add to a 12 inch round fluted tart pan with removable bottom and press evenly on the bottom and up the sides, using a round measuring cup or glass to even out the sides. Bake for about 12-15 minutes, until golden and crisp. Set aside to cool.

make the cranberry curd filling
In a saucepan over medium heat, combine the cranberries, water, and orange juice. Cover and allow to simmer gently until cranberries pop and have softened, about 15 minutes. Strain the cranberries over a mesh strainer and pour the puree back into the saucepan. Set aside. Whisk together the egg yolks and sugar until pale in color. Over medium heat, add the egg mixture in with the cranberry puree and whisk constantly until the consistency thickens enough to coat the back of a spoon. Remove from heat and stir in the butter and orange zest. Allow to cool slightly then pour into crust and smooth over with a spatula. Chill until ready to serve then top with whipped cream and orange zest if you'd like.