Pre-heat oven to 350 degrees.
Press dough into a 10 inch tart pan. I have included the pie crust recipe I use at the bottom of this blog. Bake for 15 minutes or until lightly brown.
While the crust is in the oven, make the cranberry curd. In a large saucepan combine cranberries, sugar, orange juice, and peel. ** If you want to cut the orange flavor use less of the peel.
Simmer over medium heat until the cranberries have popped and softened, about 10 minutes, while stirring frequently.
Transfer mixture to a blender, or use an immersion blender, to puree.
Press the pureed mixture through a sieve or fine-mesh sifter into a bowl with a spatula.
Whisk the butter into the warm mixture.
In a separate large mixing bowl, add the eggs and yolks; beat lightly. Slowly whisk a cup of the warm cranberry mixture into the eggs to temper, then whisk in the remaining mixture.
Wipe out the saucepan, and return the mixture to the pan and cook over low/medium heat until nearly bubbling and thickened for about 10 minutes. If using immediately, let cool to room temperature. If preparing ahead of time, cool to room temperature and cover with plastic wrap pressed against the curd and refrigerate. Curd may be made up to a day ahead. Pour cooled cranberry curd into the cooled, pre-baked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set the curd. Cool. Store at room temperature for up to 2 days. For the decoration, roll whole cranberries in sugar and place on cooled tart.
