CRUST:

3/4 c. cake flour
3/4 c. all purpose flour
1/4 c. sugar
1/2 c. (1 stick) unsalted butter, cut into pieces
1 egg yolk
1 tbsp. whipping cream
2 tbsp. cold water

FILLING:

12 oz. Whilt chocolate, chopped
1/2 c. hot whipping cream
1/4 c. (1/2 stick) unsalted butter
2 c. raspberries, fresh or unsweetened frozen, thawed and drained

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.

Roll dough 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 crust for 30 minutes.

Preheat oven to 350 degrees. Line pastry with foil or parchment and fill with dried beans of pie weights. Bake 15 minutes. Remove beans and foil, continue baking crust until golden brown. About 15 minutes (another). Cool crust completely on wire rack.

Filling: Melt white chocolate in top of double boiler over simmering water, stir until smoother. Mix in cream and butter. Remove from over water. Distribute raspberries evenly over bottom of crust. Reserving a few for garnish. Pour chocolate mixture over filling crust completely.

Refrigerate until firm. At least one hour. Eight servings.