Crust:

1. Add the cookies and melted butter to a food processor and pulse until it forms a fine crumb mixture. 
2. Press the crust mixture into a 9-inch tart pan with a removable bottom.
3. Place in the refrigerator while you make the filling.

Cranberry Compote:

1. Add all ingredients to a saucepan over medium heat. Stir well, then bring the mixture to a simmer, stirring occasionally. 
2. Cook for about 10-15 minutes, then use the back of a wooden spoon or a masher to gently mash any whole cranberries. Remove from heat and let cool for a few minutes. 
3. Use an offset spatula to spread the compote into a thin, even layer in your prepared tart crust.

White Chocolate Ganache:

1. Add the white chocolate and heavy cream to a microwave safe bowl. Melt in 30 second intervals, stirring between each interval, until the chocolate is fully melted.
2. Pour the ganache over the cranberry filling layer. Return to the refrigerator for 2 hours to set.

Whipped Cream:

1. Before serving, whip the heavy cream, powdered sugar, and vanilla using a stand mixer or hand mixer until stiff peaks form.
2. Top the tart with whipped cream and sugared cranberries (see how to make them here).