Raspberry Velvet Tart

• 3/4c cake flour
• 3/4c all-purpose flour
• 1/4c sugar
• 1/2c (1 stick) chilled unsalted butter, cut into pieces
• 1 egg yolk
• 1T whipping cream
• 12oz imported white chocolate, chopped
• 1/2c hot whipping cream
• 1/4c(1/2 stick) unsalted butter, room temp
• 2c fresh raspberries or unsweetened frozen, thawed and drained
• white chocolate leaves
• powdered sugar

1. For crust: Mix flours and sugar in a large bowl. Add butter and cut in until mixture resembles coarse meal. Beat yolk with cream to blend. Pour over flour mixture and stir until dough comes together, adding water to bind dough if necessary. Gather dough into ball. Flatten into disc. Wrap in plastic and refrigerate 30 min. (can be prepared 1 day ahead. Let dough soften slightly before continueing).
2. Roll dough out on lightly floured surface to 1/8" thick round. Roll dough up on rolling pin and transfer to 9" tart pan, with a removeable bottom. Trim and finish edges. Refrigerate crust for 30 min.
3. Preheat oven to 350F. Line pastry with foil and fill with dried beans or pie wieghts. Bake 15 min, remove beans and foil and continue baking until golden brown, about 15 min. Cool completely on wire rack.
4. For Filling: Melt chocolate in top of double boiler over simmering water, stirring until smooth. Mix in cream and butter. Remove from over water.
5. Distribute raspberries evenly over bottom of crust, reserving a few for garnish. Pour chocolate over, filling crust completely. Refrigerate until firm, about 1 hour (can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temp. before serving)
6. Arrange leaves and reserved raspberries decoratively atop tart. Sift powdered sugar lightly over and serve.

cake flour, flour, sugar, butter, egg yolk, t, white chocolate, cream, unsalted butter, fresh raspberries, white chocolate, powdered sugar

Taken from www.epicurious.com/recipes/member/views/raspberry-velvet-tart-1227824 (may not work)