Place cranberries, granulated sugar, orange juice and zest in a sauce pan and simmer over medium high heat for about 10 minutes until cranberries have popped.
Remove to a bowl. Using an immersion blender, blend until smooth.
Place blended cranberry mixture back in the sauce pan, with heat on medium low. Add cubed butter and stir until combined.
Whisk eggs and egg yolks together in a medium bowl.
Add about a cup of the warm blended cranberry sauce to the eggs to temper. This ensures that the eggs won't scramble when you combine the two together.
Next, combine the egg mixture in with the remaining cranberry mixture and cook over low heat, stirring continuously, until thickened, about 10 minutes.
Pour mixture into pre-baked graham cracker walnut crust.
Place tart in refrigerator until set, preferably over night.
Top with sugared cranberries before serving.