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Raspberry Velvet Tart Recipe

* 3/4 cup each, cake flour and all purpose flour
* 1/4 cup sugar
* 1/2 cup unsalted butter,chilled
* 1 egg yolk
* 1 tablespoon whipping cream
* 2 tablespoons (approx) cold water
* 12 ounces white chocolate, chopped
* 1/2 cup hot whipping cream
* 1/4 cup unsalted butter (room temperature)
* 2 cups fresh raspberries or thawed, drained frozen ones
* White chocolate leaves
* powdered sugar

Crust: Mix flours and sugars in large bowl. Cut in butter until it looks like coarse meal. Beat egg yolk with cream. Pour over the flours and blend, adding only enough water to hold dough together. Wrap dough in plastic wrap and chill 30 minutes.. Roll dough on lightly floured board until 1/8" thick. Transfer to 9" tart pan with removable bottom. Chill 30 minutes. Line crust with foil or parchment and fill with beans or weights. Blind bake in a 350F oven for 15 minutes. Remove foil and beans and continue baking until golden. Cool on rack.
Filling: Melt chocolate in top of double boiler, stirring until smooth. Mix in cream and butter. Remove from over water. Spread berries evenly over the crust, saving a few for garnish. Pour filling over berries and refrigerate tart until set (at least 1 hour ). Arrange leaves and berries on top of tart and sprinkle with powdered sugar. For the white chocolate leaves 3 oz. white chocolate, chopped 16 small thick leaves, from edible bushes like lemon, camelia, or gardenias, with 1/8" stems. Melt white chocolate in top of double boiler over simmering water, stirring until smooth. Spread a thin layer on the veined side of the leaves,careful not to drip on the edges. Refrigerate until firm, about 30 min. Gently peel off leaves starting at stem end. These can be prepared up to 1 week ahead. Cover airtight and refrigerate.

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