Cream together the butter, granulated sugar, vanilla bean, and salt in the bowl off a stand mixer fitted with the paddle attachment.

Mix in the egg yolks.

Add in the flour and powdered sugar, and mix until you get a nice stiff dough.

Roll out the dough onto a lightly floured work surface. You will want the dough to be about ¼ inch thick circle large enough to fit your tart pan.

Place dough into the tart pan and trim the edges. Prick holes in the bottom with a fork, then chill until firm.

Line the chilled tart dough with parchment, and fill with rice. Bake for 25 minutes at 350°F.

Remove from the oven and let cool enough to safely remove the rice and parchment.

Brush a thin layer of egg white wash over the entire interior of the tart shell, and bake for an additional 10-15 minutes. Let cool completely before filling.

Combine the cranberries, water and sugar together in a medium sauce pan and heat on medium-high. Once the mixture starts boiling, turn the temperature to low and let simmer for 10 minutes, stirring occasionally to avoid sticking to the bottom of the pan. Remove from heat and let cool for about 5-10 minutes.

Using an immersion blender, blend the egg yolks and vanilla into the cranberry mixture until smooth. You can toss it in a regular blender if you don’t have an immersion blender, too!

Place the pot back on the stove over medium heat and continue to heat and whisk for about 5-10 minutes or until the mixture thickens and coats the back of a spoon.

Remove from heat and stir in the orange zest and butter until melted. Let cool before filling the tart shell.

Add the white chocolate chips to a large heat-safe mixing bowl and set aside.

In a small saucepan, combine the heavy whipping cream, butter, vanilla, and salt. Heat to a boil, then remove from heat.

Pour the cream mixture directly over the white chocolate chips. Let sit for 3-5 minutes. I prefer to place a baking sheet or plastic wrap over the top to trap the heat.

Whisk the white chocolate chips and cream mixture together until smooth. There should not be any lumps of chocolate.

Place plastic wrap directly on top of the mixture, so that it is touching the surface directly. This will prevent a “skin” from forming.

Let the mixture cool to room temperature before chilling in the fridge until cold.

Whip with a stand mixer or hand mixer until light and fluffy (1-2 minutes).

Pour cranberry curd into the crust, filling halfway and smoothing into an even layer.

Pipe the white chocolate mousse to fill the rest of the tart pan. I used a large star tip to pipe some pretty rosettes and stars!