In a medium saucepan over medium heat, combine 2 cups of fresh cranberries, 1/2 cup of fresh orange juice, 1 tablespoon of orange zest, and 3/4 cup of granulated sugar. Bring to a gentle boil, then reduce to a simmer, stirring occasionally for about 10-15 minutes until thickened.

Whisk together 2 large eggs and 2 egg yolks in a bowl. Slowly add about a cup of the warm cranberry mixture to the eggs, whisking continuously to temper the eggs.

Pour the egg mixture back into the saucepan with the remaining cranberry mixture. Cook over low-medium heat while stirring constantly until thickened and the temperature reaches 160°F, about 5-7 minutes. Stir in 4 tablespoons of butter and a pinch of salt.

Preheat oven to 325°F. Crush the gingersnap cookies into fine crumbs in a bowl, then mix in 4 tablespoons of melted butter, 2 tablespoons of brown sugar, and spices until combined. Press mixture into the tart pan.

Bake the crust for 5-7 minutes until fragrant and slightly firm. Let cool.

Pour cooled cranberry curd into the cooled gingersnap crust, spread evenly. Refrigerate for at least 4 hours to set.

Slice the tart and garnish as desired before serving chilled.