Make the Tart Crust:

1. In a food processor, pulse flour, sugar, and salt until combined. Add cold butter and pulse until the mixture resembles coarse crumbs.
2. Gradually add ice water, 1 tablespoon at a time, until the dough starts to come together.
3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough and press it into a tart pan. Trim the edges and chill for another 15 minutes.
5. Preheat the oven to 375°F (190°C). Line the crust with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and bake for an additional 10 minutes until golden. Cool completely.

Prepare the Cranberry Curd:

1. In a saucepan, combine cranberries, sugar, orange juice, and zest. Cook over medium heat until the cranberries burst (about 10 minutes).
2. Strain the mixture through a fine-mesh sieve into a bowl, discarding solids.
3. Whisk in egg yolks and return the mixture to the saucepan. Cook over low heat, stirring constantly, until thickened (about 10 minutes).
4. Remove from heat and whisk in butter until smooth. Let the curd cool slightly.

Assemble the Tart:

1. Pour the cranberry curd into the cooled tart shell and smooth the top.
2. Chill in the refrigerator for at least 2 hours to set.