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1
Blend flour, sugar and salt in processor.
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2
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
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3
Add 2 1/2 tablespoons water, egg yolk and vanilla.
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4
Blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; chill at least 2 hours.
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7
(Can be made 2 days ahead.
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8
Let soften slightly before rolling out.)
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9
Preheat oven to 375F.
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10
Roll out dough on lightly floured surface to 13- to 14-inch round.
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11
Transfer dough to 9-inch-diameter tart pan with removable bottom.
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12
Cut dough overhang to 3/4 inch; fold overhang in and press, forming sides that extend 1/4 inch above top of pan.
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13
Pierce crust all over with fork.
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14
Freeze 15 minutes.
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15
Bake crust 15 minutes.
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16
If sides of crust fall, press up with back of fork.
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17
Bake crust until beginning to brown, about 15 minutes longer.
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18
Cool on rack.
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19
Bring cream to simmer in heavy medium saucepan.
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20
Remove from heat.
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21
Add chocolate and whisk until smooth; whisk in liqueur.
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22
Pour filling into crust.
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23
Refrigerate until filling is firm, at least 2 hours and up to 1 day.
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24
Preheat oven to 375F.
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25
Spray rimmed baking sheet with nonstick spray.
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26
Toss cranberries and sugar in medium bowl to blend.
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27
Spread out mixture on baking sheet.
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28
Bake 10 minutes.
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29
Using metal spatula, stir berries gently.
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30
Bake until berries are thawed and most sugar is dissolved, about 5 minutes longer.
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31
Cool on sheet 5 minutes.
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32
Spoon berries atop filling; drizzle with syrup from sheet.
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33
Chill 1 hour.
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34
(Can be made 1 day ahead.
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35
Keep chilled.)
