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Raspberry Velvet Tart

3/4 cup each cake flour and all purpose flour
1/4 cup sugar
1/2 Cup unsalted butter, chilled
1 egg yolk
1 Tbsp. whipping cream
2 Tbsp. (approx) cold water

12 oz. white chocolate, chopped
1/2 Cup hot whipping cream
1/4 Cup unsalted butter (room temperature)
2 cup fresh raspberries or thawed, drained frozen ones
White chocolate leaves
powdered sugar

Mix flours and sugars in large bowl. Cut in butter until it looks
like coarse meal. Beat egg yolk with cream. Pour over the flours
and blend, adding only enough water to hold dough together. Wrap
dough in plastic wrap and chill 30 minutes.. Roll dough on lightly
floured board until 1/8" thick. Transfer to 9" tart pan with
removable bottom. Chill 30 minutes. Line crust with foil or parchment
and fill with beans or weights. Blind bake in a 350F oven for 15
minutes. Remove foil and beans and continue baking until golden.
Cool on rack. Filling: Melt chocolate in top of double boiler,
stirring until smooth. Mix in cream and butter. Remove from over
water. Spread berries evenly over the crust, saving a few for
garnish. Pour filling over berries and refrigerate tart until set
(at least 1 hour ). Arrange leaves and berries on top of tart and
sprinkle with powdered sugar.

For the white chocolate leaves

3 oz. white chocolate, chopped
16 small thick leaves from edible bushes like lemon, camelia, or gardenias,
with 1/8" stems

Melt white chocolate in top of double boiler over simmering water,
stirring until smooth. Spread a thin layer on the veined side of
the leaves,careful not to drip on the edges. Refrigerate until
firm, about 30 min. Gently peel off leaves starting at stem end.
These can be prepared up to 1 week ahead. Cover airtight and


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