3/4 c. cake flour (can sub. reg. flour and 1/2 tsp. cornstarch)
3/4 c. all-purpose flour
1/4 c. sugar
1/2 c. (1 stick) chilled unsalted butter, cut into pieces
1 egg yolk
1 tbsp. whipping cream
2 tbsp. (about) cold water

FILLING:

18 oz. white chocolate (preferably imported), chopped
3/4 c. hot whipping cream
1/4 & 1/8 c. (1/2 stick) unsalted butter, room temp.
2 c. fresh raspberries or unsweetened frozen, thawed and rained
White Chocolate Leaves (see recipe)
Powdered sugar

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 30 minutes. (Can be prepared one day ahead. Let dough soften slightly before continuing.)

Roll dough out on lightly floured surface to 1/8 inch thick round. Roll dough up to rolling pin and transfer to 9 inch tart pan with removable bottom (or use 2 - 9 inch pie plates). Trim and finish edges. Refrigerate crust for 30 minutes.

Preheat oven to 350 degrees F. Line pastry with foil or parchment and fill with dried 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.