Make the Crust

Preheat oven to 325F. Roast hazelnuts on a large, rimmed baking pain for 10-15 minutes until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse a few times.
In a large mixing bowl with a wooden spoon or bowl of a stand mixer with a paddle attachment, cream sugar and butter until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water. Dough should be similar to cookie dough.
Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
Increase oven temp to 350F. Bake chilled tart shell about 15 minutes until lightly brown. Cool.

Make the filling

Combine cranberries, sugar and orange juice and peel in a saucepan over medium heat. Bring to a simmer until cranberries have popped and softened, about 10 minutes. In a blender or with an immersion blender, purée the cooked cranberry and orange mixture. A food processor will work as well. Then, press through a fine-mesh sieve into the pot. Whisk in the butter.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 8-10 minutes. Your whisks will leave lingering trails in the mixture, but it should not come to a boil or bubble.
Remove from heat and whisk in butter.
Pour curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Chill for at least an hour to set.

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