Preheat oven to 350 F

Butter a 9” tart pan with a removable bottom.

In a large mixing bowl, mix together the crushed cookies, brown sugar, melted butter, vanilla extract and salt until combined. It will look like a crumbly, wet sand mixture.

Press into the pan with a flat bottomed glass, working on the edges first, and then moving to the bottom.

Place the tart pan onto a rimmed baking sheet.

Bake for 12-15 minutes, until the edges are golden.

If the crust shrinks during baking, use the flat bottomed glass to gently press it back to the edges.

Allow to cool completely.

In a medium sized saucepan, combine the cranberries, water, orange juice and zest, and brown sugar.

Simmer until thick and then puree smooth.

In a clean medium sized saucepan, whisk together the milk, granulated sugar and cornstarch.

Heat over medium heat until tiny bubbles form, whisking frequently. Remove from heat.

In a small bowl, whisk together the eggs and egg yolks.

Add 2 Tablespoons of the hot milk into the eggs and whisk to combine and heat the eggs.

Slowly whisk the eggs in the hot milk, pouring them in a little at a time and whisking constantly to temper the eggs.

Return the pan to the stovetop over medium heat and cook, stirring constantly, until thick, about 2-3 minutes. Do not boil.

Remove from heat, and stir in the pureed cranberries, vanilla extract and pinch of salt.

Pour the cranberry custard over the cooled crust.

Place in the fridge and allow to chill for at least two hours, or overnight.

Top with whipped cream to serve.

In a medium sized mixing bowl, whisk the cream, sugar, and vanilla together until fluffy.