SWEET PASTRY DOUGH:

3/4 c. flour
3/4 c. cake flour
1/4 c. sugar
1 egg yolk
1 tbsp. whipping cream
4 oz. chilled butter, cut into bits
Ice water

Mix flours and sugar in Cuisinart. Add butter. Pulse until mixed. Add egg yolk beaten with cream. Add ice water, if needed. Chill 2 hours. Roll out and put into a 2-part 10-inch tart pan. (Cover with foil and add pie weights before baking.) Bake at 375 degrees for 15 minutes. If not done when you remove the foil, bake a short time longer, but watch carefully.

Fresh raspberries, enough to line bottom of tart after it has cooled.

TOPPING:

12 oz. white chocolate (Lindt)
1/2 c. hot whipping cream
2 oz. butter, cut in sm. pieces

Melt chocolate, stir until smooth. Add cream and butter. Pour over raspberries in prebaked tart shell. Garnish with white chocolate leaves and raspberries. Cool and store in refrigerator.