Creating your Cranberry-Orange Curd Tart can be simple if you follow these steps:

Step 1: Prepare the Tart Crust

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg yolk and mix until well combined.
4. Gradually add the flour and salt, mixing until the dough comes together.
5. If the dough is crumbly, add cold water, one teaspoon at a time, until it holds together.
6. Press the dough into a 9-inch tart pan evenly across the bottom and up the sides.
7. Prick the bottom with a fork to prevent bubbling.
8. Bake in the preheated oven for 25-30 minutes or until lightly golden. Let cool.

Step 2: Make the Cranberry-Orange Curd

1. In a medium saucepan, combine fresh cranberries and sugar. Cook over medium heat until the cranberries start to burst, about 5-7 minutes.
2. Remove from heat and let cool slightly. Then, blend until smooth using a blender or immersion blender.
3. In a separate bowl, whisk together the eggs, egg yolk, orange juice, and orange zest until smooth.
4. Add the cranberry puree to the egg mixture and mix well.
5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly until thickened, about 10-15 minutes.
6. Remove from heat and stir in the butter until melted and combined.
7. Pour the curd into the cooled tart crust and spread evenly.

Step 3: Chill the Tart

1. Cover the tart with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.