Orange Summer Tart

I was the lucky recipient of some Meduri dried Mandarin orange slices and I have been puzzling over what to do with them. After some pondering, I came up with a refreshing summer tart. Don't be put off by my bad photography. I snapped this with my Iphone at the last moment.
10 inch tart pan with removable bottom
single recipe pie crust or purchased crust
Lay the crust in the tart pan so that it extends up the ridged sides of the pan. Trim the remaining crust and prick the bottom of the crust with a fork. Bake at 425 degrees for 9 minutes. Immediately add:
1 cup white chocolate chips that have been processed for about 20 seconds
These chips will melt and cover the bottom crust. Allow the crust to fully cool while preparing the two fillings.

In the food processor, chop until about 1/4 inch:
6 ounces dried Mandarin oranges (about 1 1/4 cups)
3 tablespoons confectioners' sugar
These will be sticky, so you need to break them apart into individual nuggets of orange. Set aside.

Beat until stiff. Then set in refrigerator.
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla
2 tablespoons whipped cream aid (Check the amount recommended on packet. It varies by manufacturer from 2 teaspoons to 2 tablespoons per cup of cream.)

layer one
4 ounces cream cheese
1 cup confectioners' sugar
1 tablespoon orange juice concentrate or Grand Marnier
Beat until smooth. Fold in:
1/2 of the whipped cream
Then gently fold in:
processed Mandarin oranges
Place this on top of the cooled tart crust.

layer two
1 3.4 ounce package instant vanilla pudding
1 cup milk
1 teaspoon orange oil extract
1 drop soft gel past food coloring -orange
Beat for one minute. Then fold in:
remaining 1/2 of the whipped cream

Place pudding layer on top of cream cheese layer and refrigerate. Push up the bottom of tart pan and remove the sides when you are ready to serve. This very rich and delicious.