Preheat oven to 350 F. Lightly spray a 9 inch round or a 14 inch rectangular removable bottom tart pan with cooking spray.

In a medium bowl, whisk to combine the flour, sugar, and salt. Stir the milk or water and olive oil into the dry ingredients until completely combined. Press the mixture into the bottom and sides of the tart pan. Bake 22-24 minutes or until crust is golden brown, rotating halfway through. Set pan on a wire rack. Allow to cool completely before adding the filling.  

With a fork, lightly beat the eggs and egg yolks in a large bowl. Set aside.

Heat the cranberries, sugar, orange zest, orange juice, salt and cinnamon stick in a medium saucepan over medium heat for 8-10 minutes until the cranberries have split. Remove the cinnamon stick. Use an immersion blender, blender or food processor to puree the mixture then use a spatula or the back of a large spoon to press the mixture through a fine mesh sieve to remove any solids. Whisk about a cup of the cranberry mixture into the eggs to temper them.

Pour the egg mixture into the pot with the remainder of the cranberry mixture and the butter. Stir constantly with the mixture on low heat for 8-10 minutes until mixture thickens and begins to bubble. Remove from heat and stir in vanilla extract. Allow mixture to cool to room temperature then pour into the prepared crust. Bake at 350 F for about 10 minutes, until the curd is set. It should jiggle a bit when gently shaken from side to side but shouldn't slosh around. 

Allow to cool at room temperature on a rack for at least an hour then chill in the refrigerator. Serve chilled or at room temperature. Top with whipped cream and orange zest, if desired! Store in the refrigerator for up to two days. 

Pour the cold heavy cream, powdered sugar and vanilla in the bowl and whip on medium high until it reaches medium peaks. Dollop over the pie or serve alongside the pie.