Instructions
- Make the Tart Shell
- PREHEAT the oven to 350F. Spray a tart pan with nonstick cooking spray.
- COMBINE in a small bowl the graham cracker crumbs, unsalted butter and sugar. Stir until combined.
- PRESS into a 14â€x4.5†tart pan, spreading out evenly and up the sides.
- BAKE in the preheated oven for 12-15 minutes.
- REMOVE from the oven and let cool slightly.
- Make the Tart Filling
- COMBINE in a saucepan over high heat the cranberries, orange zest and orange juice. Cook for 5-10 minutes or until the cranberries begin breaking down. Remove from the heat.
- ADD the Eagle Brand Sweetened Condensed Milk to the cranberry mixture, stirring together.
- TRANSFER the cranberry mixture to a blender and blend until smooth.
- ADD the egg yolks and egg, blending until smooth
- BAKE 15-18 minutes or until the tart is set. (When you shake it, the filling should no longer jiggle.)
- REMOVE, when set, the tart from the oven and let it come to room temperature.
- LET cool and cover with plastic wrap and chill in the refrigerator for 2+ hours.
- Make the Whipped Cream
- Measure, in a glass bowl, out the heavy whipping cream, powdered sugar and orange extract.
- USE hand mixer (or a stand mixer), whip the cream until it is light and fluffy.
- SERVE immediately or cover with plastic wrap and chill for up to a few hours.
- Serve the Tart
- REMOVE the tart from its pan.
- USE a sharp knife, slice the tart into 10 slices.
- DOLLOP whipped cream on top of each slice and top with additional orange zest.
- Recipe credit to Erin from The Speckled Palate
