White Chocolate Mousse And Berry Tart

FILLING
3 tb Creme de cassis liqueur
1 ts Unflavored gelatin
1 1/4 c Chilled whipping cream
7 oz Imported white chocolate;
-(such as Lindt or
; Droste), chopped
1 Basket fresh raspberries;
-(1/2-pint)
2 Baskets strawberries; halved
-(1-pint)
2 oz Imported white chocolate for
-curls; (optional)

For Crust:

Combine flour, sugar and salt in large bowl. Add butter and cut in using
fingertips or pastry blender until mixture resembles coarse meal. Beat egg
yolks to blend in small bowl. Pour yolks over flour mixture and stir with
fork to combine. Gather dough into ball; flatten into disk. Wrap dough in
plastic and refrigerate 30 minutes. (Dough can be prepared 3 days ahead.
Keep refrigerated. Let dough soften slightly at room temperature before
continuing.)

Preheat oven to 375F. Roll out dough between sheets of waxed paper to
14-inch round (scant 1/4 inch thick). Peel off top sheet of waxed paper.
Using second sheet of paper as aid, invert dough into 11-inch-diameter tart
pan with removable bottom. Carefully press into pan. Trim and finish edges,
patching any holes with scraps. Freeze until firm about 15 minutes.

Line crust with aluminum foil and fill with dried beans or pie weights.
Bake until sides are set, about 23 minutes. Remove beans and foil and
continue baking until crust is golden brown, piercing bottom with toothpick
if crust bubbles, about 12 minutes. Remove from oven. Immediately sprinkle
chocolate over crust. Let stand until chocolate melts, about 4 minutes.
Using back of spoon, carefully spread chocolate over bottom and up sides of
crust. Cool.

For Filling:

Measure 1 tablespoon creme de cassis liqueur into heavy small saucepan;
sprinkle unflavored gelatin over and let stand 5 minutes to soften. Add 3/4
cup whipping cream and stir over low heat until gelatin dissolves. Add 7
ounces white chocolate and stir until melted and smooth. Transfer to medium
bowl. Refrigerate until cool but not set, stirring occasionally, about 30
minutes.

Whip remaining 1/2 cup whipping cream in medium bowl until soft peaks form.
Add remaining 2 tablespoons creme de cassis and whip until stiff peaks
form. Fold whipped cream into white chocolate mixture. Fold in raspberries.
Spoon filling into crust. Refrigerate until beginning to set, about 30
minutes. Arrange strawberries atop filling, cut sides down and points
toward edge. To form optional white chocolate curls, slide vegetable peeler
across white chocolate. Garnish tart with chocolate curls. (Tart can be
prepared 6 hours ahead. Refrigerate.)

Serves 8.