To Make the Crust:

1. Position oven rack to Rack 4. Preheat Wolf oven in BAKE at 375°F.
2. Butter 9-inch tart or springform pan with removable bottom.
3. In food processor bowl with cutting blade, process flour, sugar, and salt for 15 seconds.
4. Add ½ cup butter; process until mixture resembles coarse meal.
5. Add egg yolks; process until moist clumps form.
6. Press dough onto bottom and up 1 inch on sides of prepared pan.
7. Bake 18 to 20 minutes or until crust is golden brown.
8. Cool in pan on rack while preparing caramel filling.

To Make Caramel Filling:

1. In 2-quart heavy saucepan over medium-low heat on Wolf rangetop, combine sugar and water. Heat until sugar dissolves, stirring occasionally.
2. Increase heat to HIGH and boil 7 minutes, without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush.
3. Remove from heat; add cream (mixture will bubble vigorously).
4. Add butter and stir over LOW until caramel is completely smooth. Add vanilla; stir in salt. Cool 10 minutes.
5. Pour warm caramel into crust. Let stand at room temperature about 45 minutes, or until completely cool.

To Make the Ganache:

1. In 1 ½-quart saucepan over medium-high heat on Wolf cooktop, bring cream to simmer.
2. Remove from heat; add chocolate. Whisk until smooth.
3. Add vanilla and stir. Let stand about 10 minutes, or until slightly cooled but still pourable.
4. Pour ganache evenly over caramel filling.
5. Refrigerate uncovered about 2 hours or until chocolate is firm. Refrigerate leftovers.

To Make Ahead:
This can be made and held covered in the refrigerator up to 2 days ahead of serving.