Creating the Cranberry White Chocolate Tart is simple and straightforward. Just follow these steps:

1. Prepare the Tart Shell:
– Preheat your oven to 350°F (175°C).
– In a mixing bowl, combine flour and powdered sugar.
– Add softened butter and mix until crumbly.
– Incorporate the egg yolk and cold water to form a dough.
– Roll the dough into a circle and fit it into a tart pan. Trim the edges.

2. Blind Bake the Shell:
– Prick the bottom of the dough with a fork.
– Place a piece of parchment paper over the dough and add pie weights or dried beans.
– Bake for 15 minutes, then remove the weights and parchment paper.
– Bake for an additional 10 minutes until lightly golden. Allow to cool.

3. Prepare the Filling:
– In a saucepan over medium heat, combine the heavy cream and chopped white chocolate.
– Stir continuously until the chocolate is fully melted and the mixture is smooth.
– In a separate bowl, mix cranberries, sugar, and lemon juice; let it sit for about 10 minutes.

4. Assemble the Tart:
– Pour the white chocolate filling into the cooled tart shell.
– Evenly distribute the cranberry mixture over the white chocolate filling.

5. Bake the Tart:
– Return the assembled tart to the oven and bake for 15-20 minutes until the cranberries are softened and the filling is set.
– Remove from the oven and allow the tart to cool to room temperature.

6. Chill the Tart:
– After it has cooled, refrigerate the tart for at least 1 hour before serving.