Creamy Cranberry Tart

Make the Tart Shell
1 Preheat the oven to 350F. Spray a tart pan with nonstick cooking spray.
2 In a small bowl, combine the graham cracker crumbs, unsalted butter and sugar. Stir until combined.
3 Press into a 14”x4.5” tart pan, spreading out evenly and up the sides.
4 Bake in the preheated oven for 12-15 minutes.
5 Remove from the oven and let cool slightly.
Make the Tart Filling
1 In a saucepan over high heat, combine the cranberries, orange zest and orange juice. Cook for 5-10 minutes or until the cranberries begin breaking down. Remove from the heat.
2 Add the Eagle Brand Sweetened Condensed Milk to the cranberry mixture, stirring together.
3 Transfer the cranberry mixture to a blender and blend until smooth.
4 Add the egg yolks and egg, blending until smooth
5 Bake 15-18 minutes or until the tart is set. (When you shake it, the filling should no longer jiggle.)
6 When set, remove the tart from the oven and let it come to room temperature.
7 When the tart has cooled, cover with plastic wrap and chill in the refrigerator for 2+ hours.
Make the Whipped Cream
1 In a glass bowl, measure out the heavy whipping cream, powdered sugar and orange extract.
2 Using a hand mixer (or a stand mixer), whip the cream until it is light and fluffy.
3 Serve immediately or cover with plastic wrap and chill for up to a few hours.
Serve the Tart
1 Carefully remove the tart from its pan.
2 Using a sharp knife, slice the tart into 10 slices. (I like to cut mine into triangles, but you can slice it however makes you happy.)
3 Dollop whipped cream on top of each slice and top with additional orange zest.
4 Enjoy immediately.