Add the flour and salt to the bowl of the food processor, and pulse a few times. Cut the cream cheese and unsalted butter into small pieces and add to the flour. Pulse about 12 to 15 times, until the mixture starts to clump together. Remove the dough from bowl and gently work it into a ball. Flatten the dough into a 1-½-inch thick disc. Wrap in plastic wrap and refrigerate at least 30 minutes.
Remove the dough from refrigerator and place on a lightly floured surface. Roll dough to an 11-inch round (about ¼-inch thickness). Place the dough in a 10-inch tart pan with removable bottom. Lightly press over bottom and up the edges of the pan. Prick dough all over with a fork. Freeze until solid, for several hours or overnight.
Preheat the oven to 350° F/175° C. Lay the parchment circle in the bottom of the tart dough and fill it with beans. Bake the dough in the preheated oven until golden brown, about 16 to 18 minutes. Cool completely on wire rack.
Coarsely chop the orange meat and place in the medium saucepan with the zest, cranberries, sugar, salt, cinnamon and pepper. Cook over medium heat until cranberries pop, about 14 to 16 minutes. Remove from heat and allow to cool completely. Spread half of the mixture over the baked tart shell, and refrigerate.
Combine the whipping cream, sour cream, and powdered sugar in bowl of the stand mixer. Using the balloon whisk attachment, whisk the mixture on high speed until soft peaks form. Use a spatula to lightly fold the remaining cranberry-orange mixture into the cream mixture just until streaks form, but not fully blended.
Spread the mixture evenly over the tart. Refrigerate at least one hour but not more than 6 hours before serving.