White Chocolate Raspberry Tart

Directions

1. 1
   For Crust:
2. 2
   Preheat oven to 375°F (190°C).
3. 3
   Cut the butter into 1-inch (2.5-cm) cubes.
4. 4
   Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well.
5. 5
   Roll out or pat the pastry until 1/8 inch (3 mm) thick. Place in a 9-inch (23-cm) flan pan. Trim off excess and prick the pastry with a fork.
6. 6
   Bake blind for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust.
7. 7
   For Filling:
8. 8
   Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
9. 9
   Stir in mascarpone cheese until mixture is smooth and uniform.
10. 10
    Pack raspberries in a tight layer over base of tart shell. Pour over chocolate mixture covering berries evenly. Refrigerate for 3 hours. Shave dark chocolate over tart if desired.