Preheat your oven to 350°F (175°C) and place the tart shell on a baking sheet.

In a medium saucepan over low heat, combine white chocolate chips and heavy cream. Stir until smooth, about 5-7 minutes.

Add granulated sugar and pure vanilla extract to the chocolate mixture, stirring until blended.

Gently fold in fresh cranberries into the warm chocolate mixture.

Pour the creamy mixture into the prepared tart shell and spread evenly.

Bake in the preheated oven for 25-30 minutes until edges are set but center jiggles slightly.

Allow the tart to cool at room temperature for at least an hour before slicing.