This tangy, make-ahead tart has a crisp ginger crust. The gorgeous swirls of cranberry and lemon curd are easily created with a toothpick or chopstick.
For pastry: In a stand mixer fitted with paddle attachment, beat butter and powdered sugar. Beat in egg yolk. Add flour, ginger and salt; mix on low until pastry comes together. Shape into a disk, wrap in wax paper and chill at least 1 hour.
On a lightly floured surface, roll out pastry to 1/8 inch thick. Prick all over with a fork. Transfer to a 9-inch tart pan with a removable bottom and nudge into place. Roll pin over rim to trim away excess pastry. Freeze at least 30 minutes.
Preheat oven to 375°. Line pastry with parchment, then line with enough foil to drape over the sides. Fill with weights, such as rice or granulated sugar. Bake until fragrant and lightly browned, about 30 minutes. Lift out foil (with weights) and parchment. Return to oven to brown a bit, about 5 minutes. Let cool on a wire rack.
For cranberry curd: In a bowl, whisk together sugar, juice, egg yolks and salt. In a medium saucepan, melt butter over medium. Whisk in sugar mixture. Stir in berries. Bring to a boil; reduce heat. Cook, stirring occasionally, until berries pop and curd thickens, about 20 minutes. Press through a sieve. Stir in vanilla. Let cool 15 minutes.
For lemon curd: In a bowl, whisk together sugar, lemon juice, egg whites and salt. In a saucepan, melt butter over medium. Whisk in sugar mixture. Cook, whisking, until thickened, 3 to 4 minutes. (Mixture may curdle.) Press through a fine-mesh sieve. Let cool 15 minutes.
Pour cranberry curd into tart shell. Spatter with blobs of lemon curd. Using a skewer, pull stripes right to left, then left to right, zigzagging down the tart. Turn tart 90 degrees and repeat stripes. Finish with a few circles. Chill 1 hour or preferably overnight before serving.