Preheat oven to 375F.

Blend flour, sugar, and salt in a food processor.

Add chilled butter and pulse until the mixture resembles coarse meal.

Add 2 1/2 tablespoons of ice water, egg yolk, and vanilla extract.

Blend until moist clumps form, adding more water by 1/2 tablespoonfuls if dry.

Gather dough into a ball and flatten into a disk.

Wrap the dough in plastic wrap and chill for at least 2 hours.

Roll out the dough on a lightly floured surface to a 13- to 14-inch round.

Transfer the dough to a 9-inch tart pan with a removable bottom.

Cut the dough overhang to 3/4 inch; fold overhang in and press, forming sides that extend 1/4 inch above the top of the pan.

Pierce the crust all over with a fork.

Freeze for 15 minutes.

Bake the crust for 15 minutes.

If the sides of the crust fall, press up with the back of a fork.

Bake the crust until beginning to brown, about 15 minutes longer.

Cool on a rack.

Bring cream to a simmer in a heavy medium saucepan.

Remove from heat.

Add chopped chocolate and whisk until smooth; whisk in creme de cassis.

Pour the filling into the crust.

Refrigerate until the filling is firm, at least 2 hours and up to 1 day.

Preheat oven to 375F.

Spray a rimmed baking sheet with nonstick spray.

Toss cranberries and sugar in a medium bowl to blend.

Spread out the mixture on the baking sheet.

Bake for 10 minutes.

Using a metal spatula, stir the berries gently.

Bake until the berries are thawed and most of the sugar is dissolved, about 5 minutes longer.

Cool on the sheet for 5 minutes.

Spoon the berries atop the filling; drizzle with syrup from the sheet.

Chill for 1 hour.