Ginger Snap Crust:

Spray a 9-inch fluted pie tin with cooking spray. Line bottom with a circle of parchment.

Break the ginger snaps into pieces and add to the bowl of a food processor. Pulse to create a sandy texture.

Add the cubed butter and pulse until a clumpy mixture forms.

With damp fingertips, press crust mixture into prepared tin. (Depending on the size and shape of the pan you’ve chosen, you might have a small amount of the crust mixture left over.) Freeze 15 minutes. Meanwhile, preheat oven to 176° C / 350° F.

Place tin on a rimmed baking tray. Bake for 5 minutes.

Sit on a wire rack to cool while you prepare the cranberry curd.

Cranberry Curd:

Combine cranberries and orange juice in a medium saucepan. Simmer over medium heat until cranberries soften and split and turn pulpy, about 10 minutes.

Strain through a fine mesh strainer to remove skins, using a bench scraper or flexible rubber spatula to push the cranberries through the strainer. Scrape the bottom of the strainer to remove any cranberry juice which has collected there.

Discard pulp. Reweigh strained cranberry mixture to 120 milliliters (1/2 cup) and return to saucepan. Whisk in half of the sugar and heat on medium-low until sugar dissolves.

In a medium bowl, whisk together eggs, egg yolks, orange zest, cooled melted butter, vanilla, and remaining sugar.

Temper steaming cranberry-orange mixture into egg mixture, adding a few tablespoons at a time and whisking thoroughly after each addition.

Return entire mixture to saucepan and cook over low-medium heat, stirring frequently, about 5-7 minutes or until mixture thickens. As it cooks, the curd will begin to look less red, and more orange or rust-colored.

Pour cranberry curd into crust. There should be about 1/4 to 1/2 inch of room at the top.

Bake for 8-10 minutes or until curd sets (it should be jiggly, but not runny.) Remove from oven and refrigerate at least 1 hour, or until curd sets, before preparing the meringue.

Italian Meringue:

In a medium saucepan, combine sugar and water. Over medium-high heat, cook sugar mixture to 116° C / 240° F.

Meanwhile, in a large mixing bowl or the bowl of a stand mixer, whip egg whites on high speed until stiff peaks form.

With mixer running, pour hot sugar mixture into egg whites and whip until thickened and completely cool, about 5-7 minutes.

Spoon or pipe meringue onto cooled pie. Place under the oven broiler (grill) for a few minutes to brown the meringue.

This cranberry curd tart is best enjoyed on the day it is made. Wrap leftover pie in foil (or place in an airtight container) and store in the refrigerator for up to two days.