Preheat oven to 350°.

On a lightly floured surface, roll Chocolate Short Dough into a 12-inch circle. Transfer to a 9-inch square tart pan with a removable bottom, pressing into bottom and up the sides of pan. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.

Bake 15 minutes. Remove paper and weights. Bake another 5 minutes. Let cool on a wire rack while preparing filling.

In a medium saucepan, stir together sugar, corn syrup, melted butter, wine, eggs, and vanilla until smooth. Stir in cranberries and hazelnuts. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low; simmer, stirring constantly, until thickened, 6 to 8 minutes. Let cool to room temperature.

Spoon cranberry filling into cooled tart shell, smoothing top with an offset spatula.

In a small microwavable bowl, heat cream in microwave until very hot, about 1 minute. Stir in chocolate morsels until melted and smooth. Pour ganache over cranberry filling, smoothing to edges of tart. Refrigerate until chilled, at least 3 hours.

Garnish with chopped hazelnuts and sea salt, if desired.