Wash and separate the cranberries, whether using fresh or frozen. Add to a saucepan with about a cup of water. Set heat on medium, then when you hear the cranberries start to pop, add the sugar and orange juice. Stir. Remove from heat. 

Add hot cranberry mixture to a blender. Puree until smooth, though you may still see seeds and skins. Set aside.

Set a large empty bowl into the sink basin. Maneuver a fine-mesh sieve so it rests over the bowl. Pour the blended cranberries into the sieve. Use a large wooden spoon to gently massage the puree so the seeds and skins are left in the sieve. This will take a few minutes as you continue to scrape the puree through the sieve. The “clean” puree will filter into the bowl. Set bowl with puree aside.

Preheat the oven at 350F.

Add the cornflake crumbs to a clean large bowl, and add all the crust ingredients. With a fork or clean hands, combine until the mixture resembles sand. Add to your tart pan and press evenly into the bottom and sides, ensuring there are no thin spots or holes. 

Bake for 6 to 10 minutes or until crust is barely golden brown. Remove from the oven and set aside to cool.

Add the pureed cranberry back into the saucepan and turn to low heat. While that’s heating, melt butter in a microwave-safe bowl. Slowly whisk in the melted butter into the pan of puree until incorporated.

To a medium bowl, add the eggs and egg yolks, whisk well. Now for the juggling act: Using a ladle or measuring cup, transfer about ½ c of what is now the hot cranberry puree-butter mixture to the bowl of beaten eggs and whisk rapidly. Now pour in all of what is now a cranberry-butter-egg mixture into the sauce pan with the warm cranberry-butter, continuing to whisk rapidly as it incorporates. All of this back and forth is meant to gently temper the eggs so they incorporate smoothly. Continue whisking on med-low heat for about 10 minutes as it thickens. Remove from the heat so it cools, about six minutes. 

Pull of a section of cellophane and cover the surface of the curd so that a skin doesn’t form as it comes to room temp. 

Once it’s cool, use a bowl scraper to transfer the curd to the cooled cornflake crust. Bake at 350F for 8 to 11 minutes, just enough to set the curd. Its appearance doesn’t really change, so don’t overbake it. 

Cool to room temp and then cover and chill for at least an hour before serving. This got better as it rested in the fridge, and was even more delicious two days after baking. Clean the knife between each cut to keep the crumbs off the slices.