• Bring the cranberries, sugar, liquid of choice, and orange zest to a simmer in a sauce pan over medium heat. Cook the cranberries for about 10 minutes. They will begin to pop and get soft.
• Puree the cranberries with an immersion blender or food processor. Place a sieve over a mixing bowl and press through to make a smooth sauce.
• Whisk in all the butter.
• In a separate bowl, large enough to fix all the ingredients, place the eggs and egg yolks in the bowl and beat lightly. Slowly whisk about ⅓ of the cranberry sauce into the eggs. You want to temper them. Keep adding about ⅓ of it at a time until you have added it all.
• Return the contents of the mixing bowl to your pot. Cook over low heat until it's almost bubbling and has thickened. The internal temperature of the curd will be 170 degrees when done.
• Cool in the fridge before using.

How to make the ginger snap crust

• In a zip top bag crush the ginger snap cookies using a measuring cup or mug until they are a fine crumb.
• Dump the crumbs into a bowl and add the brown sugar, ginger and melted butter. Stir the ingredients together until all of the crumbs are moistened with the butter.
• Divide the crumbs evenly between the 6 tart pans and press firmly into the bottom and sides of each pan using your fingertips or a spoon.
• Then you will bake in a 350 degree oven for 5 to 7 minutes or until they are starting to brown. Remove from oven and allow to cool

To assemble

• Fill the crust with the chilled cranberry curd.
• You could eat immediately or put in the fridge to chill until ready to eat.