Raspberry Velvet Tart - cooking recipe

Ingredients

For Crust
3/4 cup cake flour
3/4 cup all-purpose flour
1/4 cup sugar
1/2 cup chilled unsalted butter, cut into pieces (1 stick)
1 egg yolk
1 tablespoon whipping cream
2 tablespoons cold water (about)
For Filling
12 ounces white chocolate, chopped (preferably imported)
1/2 cup hot whipping cream
1/4 cup unsalted butter, room temperature (1/2 stick)
2 cups fresh raspberries
For White Chocolate Leaves
3 ounces white chocolate, chopped (preferably imported)

Preparation

For Crust:.
Mix flours and sugar in 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 disk, wrap in plastic and refrigerate for 30 minutes.
(Can be prepared 1 day ahead. Let dough soften slightly before continuing.).
Roll dough out on lightly floured surface to 1/8-inch-thick round.
Roll dough up on rolling pin and transfer to 9-inch tart pan with removable bottom.
Trim and finish edges; refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Line pastry with foil or parchment and fill with beans or pie weights.
Bake 15 minutes; remove beans and foil and continue baking crust until golden brown, about 15 minutes.
Cool crust completely on wire rack.
For Filling:.
Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
Mix in cream and butter; remove from over water.
Distribute raspberries evenly over bottom of prepared crust, reserving a few for garnish.
Pour chocolate mixture over, filling crust completely.
Refrigerate until firm, about 1 hour.
(Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.
Arrange leaves and reserved berries decoratively atop tart.
Sift powdered sugar lightly over and serve.
For White Chocolate Leaves:.
Melt white chocolate in top of double boiler over simmering water, stirring until smooth.
Spread in thin layer over veined undersides of leaves, being careful not to drip on edges.
Refrigerate until firm, about 30 minutes.
Gently peel off leaves, starting at stem end.
(Can be prepared 1 week ahead. Cover airtight and refrigerate.).