Prepare Tart Shell

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine flour, powdered sugar, and salt.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Add egg yolk and mix until dough comes together.
5. Chill the dough for at least 30 minutes before rolling.
6. Roll out the dough and fit it into a tart pan, docking the bottom with a fork.
7. Bake for 15-20 minutes until golden brown; cool completely.

Make Curd

1. In a saucepan, combine cranberries, orange juice, and zest. Cook over medium heat until cranberries burst.
2. Blend the cranberry mixture until smooth and strain through a fine mesh strainer.
3. Return the strained mixture to the saucepan, add sugar, egg yolks, and eggs.
4. Cook over low heat, stirring constantly until thickened, about 10-15 minutes.
5. Remove from heat and stir in butter until melted and glossy.

Assemble Tart

1. Pour warm curd into the cooled tart shell, smoothing the top.
2. Chill in the refrigerator for at least 4 hours, preferably overnight.
3. Garnish with whipped cream, sugared cranberries, and orange zest before serving.