【Gingerbread Pie Crust】Mix [Dry Ingredients] together in the bowl of a stand mixer fitted with the paddle.

Add in cold, cubed butter and fresh ginger, and mix until crumbly, and butter is no larger than pea-sized. (If a few larger pieces of butter remain, rub them into the flour by hand.)

Mix together cold water, molasses, and vanilla.

Stream into pie dough and mix just until the dough starts to come together and no dry flour remains in the bottom of the bowl. Do not overmix.

Chill 30 minutes, then roll into a ⅛” thick round. Use the tart pan to make sure the dough is big enough to come up the sides of the pan with a little overhand.

Chill 30 minutes more.

Line the tart mold. Chill in the freezer for 10 minutes.

Then trim the edges of the pie dough using a paring knife or offset spatula. Reserve dough scraps in case you need to patch any cracks that form as the tart bakes.

Line the tart crust with a sheet of parchment paper and fill with baking weights that come up to the edge of the tart.

Bake at 350°F/180°C for 15 minutes, then carefully remove parchment paper and pie weights and bake another 10-15 minutes, until the crust is golden brown at the edges, and the center of the tart dough is completely baked.

Cool to room temperature.

【White Chocolate Ganache】Bring cream to a simmer.

Put chocolate and salt in a food processor and pulse to break up into small pieces.

When cream simmers, pour over chocolate and let sit one minute to melt chocolate.

Pulse until smooth, scraping down the sides of the food processor a couple of times.

When chocolate is melted, add in butter cubes, one at a time, and blend to melt.

Pour into baked and cooled pie crust. Chill in the freezer to set. (Make sure the tart is completely flat and level.)

Put all [Cranberry Jelly] ingredients except vanilla in a saucepan.

Bring to a boil, then lower to a simmer. Cook until all of the cranberries have burst, stirring occasionally, about 10 minutes.

Remove from heat, add vanilla.

Press through a mesh strainer.

Cool for 30 minutes at room temperature, then carefully pour over a cold white chocolate layer.

Chill at least 30 minutes in the fridge to set.

Garnish with White chocolate and candied cranberry.