For the Chocolate Pastry Crust:
- 1 c flour
- 2 tsp cocoa powder
- 2 tbs confectioner's sugar
- 4 tbs cold butter, cut into small chunks
- 1 egg yolk
- A few tbs ice water
- 1 c creme fraiche
- 1 c heavy cream
- 6 oz white chocolate, cut into small pieces
- 1/2 lb raspberries
- A little cocoa powder for decoration
Bring 1/3 c of the whipping cream to boil. Pour it over the pieces of white chocolate and stir until completely melted. Refrigerate for a few hours. Whip the remaining 2/3 c cream until thick. Combine it and the creme fraiche with the white chocolate mixture, and stir until the filling comes together uniformly.
Crush some of the raspberries lightly so that they release some juice. Line the cooled pastry crust with the berries. Pour the filling, and use a spoon to smooth it over the fruit. Refrigerate for a couple of hours before you dust the tart lightly with cocoa powder and serve or decorate the top with white chocolate curls by scraping thin slices with a knife (the white chocolate curls better when the it is slightly warm). The consistency and flavor definitely improve after a night of refrigeration.