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1
Combine flour, sugar and salt in large bowl.
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2
Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
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3
Beat egg yolks to blend in small bowl.
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4
Pour yolks over flour mixture and stir with fork to combine.
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5
Gather dough into ball; flatten into disk.
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6
Wrap dough in plastic and refrigerate 30 minutes.
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7
(Dough can be prepared 3 days ahead.
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8
Keep refrigerated.
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9
Let dough soften slightly at room temperature before continuing.)
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10
Preheat oven to 375F.
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11
Roll out dough between sheets of waxed paper to 14-inch round (scant 1/4 inch thick).
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12
Peel off top sheet of waxed paper.
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13
Using second sheet of paper as aid, invert dough into 11-inch-diameter tart pan with removable bottom.
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14
Carefully press into pan.
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15
Trim and finish edges, patching any holes with scraps.
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16
Freeze until firm about 15 minutes.
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17
Line crust with aluminum foil and fill with dried beans or pie weights.
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18
Bake until sides are set, about 23 minutes.
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19
Remove beans and foil and continue baking until crust is golden brown, piercing bottom with toothpick if crust bubbles, about 12 minutes.
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20
Remove from oven.
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21
Immediately sprinkle chocolate over crust.
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22
Let stand until chocolate melts, about 4 minutes.
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23
Using back of spoon, carefully spread chocolate over bottom and up sides of crust.
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24
Cool.
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25
Measure 1 tablespoon creme de cassis liqueur into heavy small saucepan; sprinkle unflavored gelatin over and let stand 5 minutes to soften.
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26
Add 3/4 cup whipping cream and stir over low heat until gelatin dissolves.
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27
Add 7 ounces white chocolate and stir until melted and smooth.
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28
Transfer to medium bowl.
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29
Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
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30
Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form.
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31
Add remaining 2 tablespoons creme de cassis and whip until stiff peaks form.
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32
Fold whipped cream into white chocolate mixture.
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33
Fold in raspberries.
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34
Spoon filling into crust.
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35
Refrigerate until beginning to set, about 30 minutes.
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36
Arrange strawberries atop filling, cut sides down and points toward edge.
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37
To form optional white chocolate curls, slide vegetable peeler across white chocolate.
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38
Garnish tart with chocolate curls.
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39
(Tart can be prepared 6 hours ahead.
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40
Refrigerate.)
