In a medium saucepan, combine 2 cups of fresh cranberries, 1/2 cup of fresh orange juice, the zest of one orange, and 3/4 cup of granulated sugar. Cook over medium heat until the mixture comes to a gentle boil, about 8-10 minutes.

Transfer the slightly cooled mixture to a blender or food processor. Blend until completely smooth. Pour the puree into a large bowl and set aside to cool.

In a separate bowl, whisk together 2 whole eggs and 2 egg yolks until smooth. Slowly add a few tablespoons of the warm cranberry mixture to temper the eggs, then stir into the remaining cranberry puree.

Return the combined cranberry and egg mixture to the saucepan and cook over low heat, stirring constantly until thickened and reaching 160°F, about 8-10 minutes. Stir in 4 tablespoons of unsalted butter until melted.

Preheat your oven to 350°F. In a bowl, mix 2 cups of crushed gingersnap cookies, 1/4 cup of brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of ground ginger. Mix in 7 tablespoons of melted butter until it resembles wet sand. Press into a tart pan and bake for 5 minutes.

Pour the cooled cranberry curd filling into the baked tart shell and smooth the top. Cover with plastic wrap and refrigerate for at least 4 hours to firm up.

Garnish with powdered sugar or optional toppings before serving. Slice and serve chilled.