Set the cranberries, orange juice, orange zest and sugar in a large pot over medium heat. Cook for about 15-20 minutes, until most of the cranberries have burst and all are soft. Turn off the heat.

Use an immersion blender (or transfer the mix to a blender or food processor) to blend the cranberries into the juice. Through a fine mesh sieve, pour the puree into a bowl (or back into the pot if you used a blender). Press to squeeze out all the juice from the berries.

Crack all the eggs into a bowl, and one by one add them to the mix, whisking as you do (we don’t want the heat of the puree to start cooking the eggs before they are whisked in). Once all the eggs are mixed, whisk them with the puree very well.

Pour the curd back into the pot (if you had it in a bowl) and set it over medium low heat. Cook until the curd thickens and covers the back of a spoon. On a thermometer it should reach 165 F. The curd will thicken on the bottom first, be sure to stir it every 30 seconds so it doesn’t burn on the bottom.

Set the butter in a large bowl and set a fine mesh sieve (you can reuse the one you used earlier, just rinse it well) over the butter. Pour the curd through the sieve, pressing to extract all the juice. This will remove any unwanted cooked egg white bits.

Stir the butter into the curd until it fully melts. At this point you can transfer to an airtight container and store in the fridge for a few hours or up to a week. You can also freeze the curd for 2 months.

In a food processor, add the oats, flour, sugar, cinnamon and sea salt. Process on high until the oatmeal is finely ground - about 2-4 minutes.

Add the butter in slices then run the mixer on low until the dough starts to come together in a sticky, shapeless ball. Scrape the bowl to incorporate all the flour and run to ensure it’s well mixed.

Press the crust into the bottom of a 10” tart pan with a removable bottom. Take your time to even out the bottom layer and press it up the sides. Use the bottom of a measuring cup dusted with powdered sugar to help you press it into shape.

Chill the crust in the freezer for about 10 minutes. Preheat the oven to 350 F.

Lay a sheet of parchment paper over the crust and fill the crust with pie weights or dried beans. Bake the crust for 25 minutes.

Use the parchment paper as a sling and lift the weights out. Gently dock the bottom of the crust by pricking it with a fork.

Pour the cranberry curd and smooth into an even layer. Set the tart in the oven for 20-22 minutes, until it’s matte colored all over, the sides don’t move when jiggled but there’s a slight jiggle in the center of the tart.

Chill first at room temperature, then set in the fridge to chill for 4-8 hours, or up to 2 days. Serve cold and store leftovers in the fridge.