Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Firmly press the mixture into the bottom of a tart pan to create an even crust.

In a double boiler or microwave, melt the white chocolate chips until smooth. Stir gently and allow it to cool slightly—not too long, just enough to avoid cooking the eggs later!

In a separate bowl, whisk together the eggs, sugar, vanilla extract, and the melted chocolate until smooth and creamy. Gently fold in the cranberries, ensuring they are evenly distributed throughout the mixture.

Pour the filling into your cooled crust, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the center is set but slightly jiggly—this ensures the perfect creamy texture.

Once done, take the tart out and allow it to cool at room temperature. For best results, refrigerate for at least two hours before serving to help it firm up nicely.

Slice the tart into generous pieces, and for an extra touch, garnish with whipped cream or additional cranberries. A drizzle of melted chocolate on top never hurts!