Prepare the Crust:
Combine flour, powdered sugar, and salt in a large bowl. Whisk together.
Add cold cubed butter and rub it into the flour until it resembles coarse crumbs.
In a small bowl, lightly beat the eggs with vanilla and add them to the flour mixture. Mix until the dough starts to form.
Knead the dough on a lightly floured surface until it comes together. Divide in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
Bake the Tart Crusts:
Preheat oven to 375°F (190°C).
Roll out the dough to about 1/8 inch thick. Line mini tart pans, trim the edges, and freeze for 15 minutes.
Blind bake with parchment and pie weights for 15 minutes. Remove weights and bake for another 8 minutes until golden brown.
Make the Cranberry Curd:
In a medium saucepan, combine cranberries, orange juice, and peel. Cook over medium heat until cranberries burst.
Blend the mixture until smooth and strain through a sieve.
In a heat-safe bowl, whisk the eggs and yolks. Slowly add half of the cranberry mixture to temper the eggs. Return to the saucepan and cook until thickened.
Gradually stir in room-temperature butter until smooth. Fill the tart crusts with curd and bake at 350°F (175°C) for 13-15 minutes. Let cool completely.
Prepare Swiss Meringue:
Combine egg whites and sugar in a heat-safe bowl. Place over simmering water, whisking constantly until sugar dissolves.
Beat the mixture until stiff, glossy peaks form. Add vanilla extract and pipe or dollop onto cooled tarts.
Torch the meringue until lightly toasted.