1. Preheat oven to 375°F (190°C).

2. In a bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough forms.

3. Roll dough into a 10-inch circle on a floured surface. Press into a 9-inch tart pan and trim excess. Prick bottom with a fork.

4. Line crust with parchment and fill with pie weights. Blind bake for 12–15 minutes, remove weights and parchment, then bake 5–7 more minutes. Cool.

5. In a saucepan over medium heat, combine cranberries, sugar, orange zest, and juice. Cook 8–10 minutes until berries pop and mixture thickens.

6. Whisk cornstarch with water and stir into cranberry mixture. Cook 2–3 more minutes until jammy. Cool slightly.

7. Pour filling into cooled crust and bake at 350°F (175°C) for 15–20 minutes until edges bubble. Cool on a rack 30 minutes.

8. Melt white chocolate and cream over a double boiler or low-power microwave until smooth. Drizzle over cooled tart.

9. Decorate with sugared cranberries and mint leaves if desired. Chill briefly before slicing for clean cuts.