Layer 1 - Prepare Graham Cracker Crust: 

• Begin by crushing the graham crackers into fine crumbs. If you already have pre-made crumbs,  then you're all set. If not, you can place the 16 graham cracker sheets in a large sealable bag and  use a rolling pin to crush them. Alternatively, you can use a food processor to pulse the crackers  into crumbs. 
• Transfer the crumbs to a medium mixing bowl. Add 2 tablespoons of sugar, 2 tablespoons of  brown sugar, and a pinch of salt. Stir to combine.
• Melt half a cup (or one stick) of unsalted butter. Pour the melted butter over the crumb mixture.
• Mix thoroughly until the crumbs are evenly coated with the butter. The consistency should be  like wet sand.
• Press the crumbs into the bottom of a 9-inch springform pan. You can use the back of a spoon or  the bottom of a glass to make sure the crust is tightly packed.
• Chill in freezer for 10 minutes. Your graham cracker crust is now ready to be layered. 

Layer 2 - Prepare the Cranberry Filling:

• Start by rinsing the fresh cranberries under cold water and drain them well.
• In a large saucepan, combine the cleaned cranberries and 2 cups of sugar. Stir the mixture  continuously over medium heat until the sugar completely dissolves.
• In a separate small bowl, combine 4 teaspoons of cornstarch with 1 cup of water until it forms a  slurry. Gradually pour this slurry into the cranberry and sugar mixture, stirring continuously to  avoid lumps.
• Increase the heat to bring the mixture to a boil. Continue to stir as the mixture thickens. The  cranberries will pop and release their juices.
• Simmer for 30 minutes, stirring occasionally, breaking up the cranberries.
• Remove the saucepan from the heat. Stir in 1/4 teaspoon of vanilla paste for added flavor.
• Allow the mixture to cool slightly before transferring it to a blender. Blend the cranberry filling  until it reaches a smooth consistency.
• Transfer the blended cranberry filling back to the saucepan or to a heatproof container. Allow  the filling to cool completely before using it in the 4-Layer Cranberry Chocolate Tarte. The filling  will continue to thicken as it cools.
• Pour the filling over the graham cracker crust and transfer to the freezer for about 15 minutes.  Do not freeze until frozen, this step is used only to expedite the recipe. Once the cranberries  have set and resemble a jelly remove from freezer.

Layer 3 - Prepare the Milk Chocolate Ganache:

• In a medium saucepan, combine 24 oz of milk chocolate melting wafers, 1 cup of heavy whipping  cream, and 1/2 cup (or one stick) of unsalted butter. 
• Heat the mixture over medium heat, stirring continuously, until the chocolate has completely  melted and the mixture is smooth.
• Remove the saucepan from the heat. Add in 1/4 cup of almond slivers and stir until they are fully  incorporated.
• Allow the ganache to cool slightly before pouring it over the prepared cranberry filling. Use a  spatula to help spread the ganache evenly across the filling. 
• Freeze the tart for approximately 30 minutes, allowing the ganache to set before adding the next  layer.

Layer 4 - Prepare the White Chocolate Ganache: 

• Combine 12 oz of white chocolate melting wafers, 1/2 cup of heavy whipping cream, and 1/4  cup (or half a stick) of unsalted butter in a medium saucepan. 
• Heat the mixture over medium heat, stirring continuously, until the white chocolate has  completely melted, and the mixture is smooth. 
• Remove the saucepan from the heat and allow the ganache to cool slightly. 
• Carefully pour the white chocolate ganache over the layer of set milk chocolate ganache. Use a  spatula to help spread the ganache evenly across the milk chocolate layer.
• Freeze the tart for at least two hours, or until the white chocolate ganache is fully set. After  setting, your 4-Layer Cranberry Chocolate Tarte is ready for the final decorations.

Decorate the Tarte:

Simple Syrup Glazed & Frosted Cranberries: 

• To make your homemade simple syrup, combine 1/2 cup of granulated sugar and 1/2 cup of  water in a small saucepan.
• Stir the mixture over medium heat until the sugar is completely dissolved.
•  Bring the syrup to a gentle simmer and remove from heat. 
• Add 1/2 cup of fresh cranberries into the saucepan.
• Let the cranberries soak in the syrup for about 10 minutes. Using a slotted spoon, carefully  remove the cranberries from the syrup and place them on a wire rack to dry for 1 hour. 
• Roll half of the cranberries in granulated sugar for an extra frosty effect.
• Let the glazed cranberries dry completely before placing them on your 4-Layer Cranberry  Chocolate Tarte.

White Chocolate Covered Cranberries: 

• Rinse 1/4 cup of fresh cranberries and pat dry using a kitchen towel.
• In a medium saucepan, melt 8 oz of white chocolate melting wafers over low heat, stirring  continuously to prevent burning.
• Once the chocolate is completely melted and smooth, remove the saucepan from the heat.
• Add the cranberries to the melted chocolate, ensuring all the cranberries are coated evenly. 
• Using a slotted spoon, remove each cranberry from the chocolate, allowing any excess to drip  off.
• Place the chocolate-covered cranberries on a baking sheet lined with parchment paper. 7.
• Allow the cranberries to sit at room temperature until the chocolate sets, about 1-2 hours.