Creamy Cranberry Tart

Make the Tart Shell
-1 Preheat the oven to 350F. Spray a tart pan with nonstick cooking spray.
-1 In a small bowl, combine the graham cracker crumbs, unsalted butter and sugar. Stir until combined.
-1 Press into a 14”x4.5” tart pan, spreading out evenly and up the sides.
-1 Bake in the preheated oven for 12-15 minutes.
-1 Remove from the oven and let cool slightly.
Make the Tart Filling
-1 Combine the cranberries, orange zest and orange juice in a saucepan over medium heat.
-1 Cook for 5-10 minutes or until the cranberries begin breaking down. Remove from the heat.
-1 Add the sweetened condensed milk to the cranberry mixture, stirring together until combined.
-1 Transfer the cranberry mixture to a blender and blend until smooth.
-1 Add the egg yolks and egg, blending until smooth
-1 Strain the cranberry mixture before pouring into the baked tart shell.
-1 Bake 15-18 minutes or until the tart is set. (When you shake it, the filling should no longer jiggle.)
-1 When set, remove the tart from the oven and let it come to room temperature.
-1 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.
-1 Using a hand mixer (or a stand mixer), whip the cream until it is light and fluffy.
-1 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.
-1 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.)
-1 Dollop whipped cream on top of each slice and top with additional orange zest.
-1 Enjoy immediately.