Danish Creamery : Cranberry Curd Tartlet

Ingredients

• peel of 4 mandarin oranges, thinly sliced
• 1½ cups sugar, divided
• 1 Tablespoon cold water
• ½ teaspoon gelatin
• 1¼ cups heavy cream, divided
• 4 ounces white chocolate, finely chopped
• 1⅔ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon kosher salt
• 1 stick (½ cup) Unsalted Danish Creamery Butter, cold and cubed
• 1 large egg, beaten, room temperature
• 12 ounces cranberries, fresh or frozen (about 3 cups)
• 1 Tablespoon finely grated orange zest
• ½ cup freshly squeezed orange juice
• 1 cup granulated sugar
• 3 large eggs
• 6 Tablespoons Unsalted Danish Creamery Butter, cubed