CRUST:

3/4 c. cake flour
3/4 c. flour
1/4 c. sugar
1/2 c. unsalted butter
1 egg yolk
1 tbsp. whipping cream
2+ tbsp. cold water
Fresh strawberries cleaned and drained, sliced into bite-size pieces

Mix all flours and sugars. Cut in butter. Beat egg yolk with cream. Stir into flour until dough forms (use water as necessary). Roll on flat surface to 1/8-inch thick. Place in tart pan with removable bottom. Bake at 350 degrees 15 minutes, then watch to golden brown another 15 minutes. Cool completely. Line cooled tart with sliced fresh strawberries.

FILLING:

12 oz. white chocolate
1/4 c. butter
1/2 c. hot whipping cream

Melt white chocolate in double boiler. Add cream and butter. Pour mixture over cool tart and strawberries. Cover and refrigerate.

Top with fresh whipped cream and decorate with chocolate leaves or simply top with sprinkled powdered sugar.