Chocolate Tart with Candied Cranberries

• 1 2/3 cups all purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 3 tablespoons (about) ice water
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup whipping cream
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 3 tablespoons creme de cassis (black currant-flavored liqueur)
• Nonstick vegetable oil spray
• 1 1/2 12-ounce packages frozen cranberries, unthawed
• 1 cup sugar

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

flour, sugar, salt, butter, water, egg yolk, vanilla, whipping cream, bittersweet, creme de cassis, vegetable oil spray, frozen cranberries, sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-tart-with-candied-cranberries-102624 (may not work)