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1
For Crust:.
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2
Mix flours and sugar in large bowl.
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3
Add butter and cut in until mixture resembles coarse meal.
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4
Beat yolk with cream to blend.
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5
Pour over flour mixture and stir until dough comes together, adding water to bind dough, if necessary.
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6
Gather dough into ball, flatten into disk, wrap in plastic and refrigerate for 30 minutes.
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7
(Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
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8
Roll dough out on lightly floured surface to 1/8-inch-thick round.
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9
Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
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10
Trim and finish edges; refrigerate for 30 minutes.
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11
Preheat oven to 350 degrees.
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12
Line pastry with foil or parchment and fill with beans or pie weights.
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13
Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
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14
Cool crust completely on wire rack.
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15
For Filling:.
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16
Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
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17
Mix in cream and butter; remove from over water.
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18
Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
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19
Pour chocolate mixture over, filling crust completely.
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20
Refrigerate until firm, about 1 hour.
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21
(Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
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22
Arrange leaves and reserved berries decoratively atop tart.
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23
Sift powdered sugar lightly over and serve.
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24
For White Chocolate Leaves:.
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25
Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
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26
Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
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27
Refrigerate until firm, about 30 minutes.
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28
Gently peel off leaves, starting at stem end.
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29
(Can be prepared 1 week ahead. Cover airtight and refrigerate.).
