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CRUST:.
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Position rack in center of oven; preheat to 375F.
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Butter 9-inch tart pan with removable bottom.
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Blend flour, sugar, and salt in processor.
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Add 1/2 cup butter; process until mixture resembles coarse meal.
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Add egg yolks; process until moist clumps form.
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Add cocoa nibs; blend in using on/off turns.
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Press dough onto bottom and up sides of prepared pan.
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Bake until crust is golden brown, about 20 minutes.
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Cool in pan on rack while preparing caramel filling.
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FOR CARAMEL FILLING:.
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Combine sugar and 1/4 cup water in heavy medium saucepan.
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Stir over medium-low heat until sugar dissolves.
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Increase heat to high and boil without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes.
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Remove from heat; add cream (mixture will bubble vigorously).
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Add butter and stir over low heat until caramel is completely smooth.
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Scrape in seeds from vanilla bean; stir in salt.
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Cool 10 minutes.
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Pour warm caramel into crust.
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Let stand at room temperature until completely cool, about 45 minutes.
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FOR GANACHE:.
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Bring cream to simmer in small saucepan.
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Remove from heat; add chocolate.
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Whisk until smooth.
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Let stand until slightly cooled but still pourable, about 10 minutes.
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Pour ganache evenly over caramel filling.
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Refrigerate tart uncovered until chocolate is firm, about 2 hours.
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(Can be made 2 days ahead.
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).
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Cover and refrigerate.
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DRUNKEN RASPBERRIES:.
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Combine raspberries & liqueur in a small bowl; soak at room temperature at least 1 hour and up to 3 hours, prepare ahead.
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(Can be made 1 day ahead.
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).
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Cover; chill.
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VANILLA CREME FRAICHE:.
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Spoon creme fraiche into small bowl; scrape in seeds from vanilla bean and stir to blend.
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(Can be made 1 day ahead.
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).
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Cover and refrigerate.
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ASSEMBLY:.
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Brush top of tart with gold dust, if desired.
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(It really does make the tart look beautiful - it's like putting a bow on the wrapped present.
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).
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Cut tart into thin slices.
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Arrange 1 slice on each plate.
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Spoon berries and creme fraiche alongside.
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*Cocoa Nibs are shelled roasted cocoa beans; available at many specialty foods stores.
