Thanksgiving Series: Cranberry Curd Tart

I'm a bit obsessed with cranberries.  I love cranberry sauce, cranberry juice, anything with cranberries!  So when I ran across a recipe for a cranberry curd tart, I couldn't resist making it this Thanksgiving!  I got the original recipe from here, but I wouldn't want to make a few changes, so I will write out how I will make this next time.

Ingredients:

• 1 baked pie shell
• 3 cups fresh or frozen cranberries
• 1 cup sugar
• 3 tablespoons orange juice
• 1/2 cup butter, cut into bits
• 2 eggs 
• 2 egg yokes

In a medium saucepan bring the cranberries, sugar, and orange juice to a simmer over medium heat.  Cook until the cranberries pop and soften, about 15 minutes.  Set a colander over a bowl and pour the cranberry mixture into the colander.  Stir and press down the cranberries to extract as much jelly as possible.  (You can save the solids for smoothies :)  

Transfer the cranberry to a medium saucepan.  Add the butter.  In a separate bowl whisk together the eggs and egg yokes and add to the cranberry mixture.  On medium-low heat whisk continuously until it bubbles and thickens, about 10 minutes.  Pour the cranberry mixture into the pie shell and let stand at room temperature until cooled, then refrigerate.