In a medium saucepan, combine fresh cranberries, orange juice, and orange zest. Cook over medium-low heat for 15–20 minutes until the cranberries burst and become soft. Puree in a blender and strain.

Allow the cranberry puree to cool slightly before whisking in the eggs gradually. Return to saucepan and cook until thickened.

Strain the curd into a mixing bowl. Add the unsalted butter and stir until melted and incorporated. Let cool before refrigerating.

In a food processor, blend the crust ingredients until combined. Add cold unsalted butter and blend until resembling coarse crumbs.

Press dough into a tart pan and chill for 30 minutes. Preheat oven to 350°F.

Blind bake crust for about 30 minutes until golden. Remove and cool slightly.

Pour cranberry filling into the crust and bake for 20–22 minutes until just set. Cool at room temperature and chill for 4–8 hours.