Heat the oven to 350°F. Mix the flour, powdered sugar, and salt. Stir in the melted butter and vanilla until a soft dough forms. Press evenly into the tart pan.

Prick with a fork and bake 18 to 20 minutes, until golden. Cool slightly. Lower the oven to 325°F.

Simmer the cranberries, sugar, orange juice, and zest over medium heat until the berries burst and soften, about 8 to 10 minutes.

Blend the mixture until smooth, then press it through a fine sieve into a clean saucepan. Discard the skins.

Whisk the eggs, egg yolks, and cornstarch in a bowl. Slowly whisk in about ½ cup of the warm cranberry puree, then pour it back into the pan.

Cook over medium-low heat, whisking constantly, until thick and bubbling, about 5 minutes. Remove from the heat and whisk in the butter and salt until glossy.

Pour the curd into the crust and smooth the top. Bake 10 to 12 minutes, just until set at the edges.

Cool for 1 hour, then refrigerate at least 4 hours. Top with whipped cream and sugared cranberries before serving.