1. In a food processor, combine flour, sugar, and salt; pulse, add cold cubed butter and pulse until mixture resembles coarse crumbs.

2. Gradually add ice water until dough clumps; shape into a disk, wrap in plastic, and chill for at least 30 minutes.

3. Roll dough into an 11-inch circle, fit into a 9-inch removable-bottom tart pan, trim excess, prick base with a fork, and chill for 10 minutes.

4. Preheat oven to 375°F (190°C). Line crust with parchment and pie weights; bake 15 minutes, remove weights, bake 8–10 more minutes until golden; cool completely.

5. Melt white chocolate and heavy cream together over a double boiler until smooth.

6. Beat cream cheese and powdered sugar until creamy; fold in melted white chocolate and vanilla extract until smooth.

7. Pour filling into cooled crust, smooth the top, and refrigerate for at least 1 hour to set.

8. For sugared cranberries, simmer water and sugar until dissolved, steep 1 cup cranberries for 5 minutes, drain, dry on a rack for 30 minutes, then roll in sugar.

9. Decorate chilled tart with sugared cranberries and optional garnishes like white chocolate curls, orange zest, whipped cream rosettes, or rosemary sprigs.

10. Slice with a warm knife, serve chilled or at room temperature, and store covered in the refrigerator for up to 3 days.