In a food processor, pulse the flour, sugar and salt for a few seconds. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg yolks, the water or cream and the lemon juice and pulse until the dough begins to form a ball. Remove from the food processor. Shape into a disc.
Pat the dough into a 23-cm (9-inch) pie plate. Refrigerate for 30 minutes.
With the rack in the lowest position, preheat the oven to 190°C (375°F).
Line the chilled crust with aluminum foil, scattering a few dry beans or pie weights on top to hold the foil in place. Bake for 10 minutes. Remove the weights and foil and bake for 5 minutes more. Let cool.
Reduce the oven temperature to 170°C (325°F).
In a saucepan over low heat, gently melt the chocolate in the cream.
In a bowl, lightly beat the egg with a whisk. Slowly whisk in the chocolate mixture, taking care not to incorporate air into the mixture.
Arrange 250 ml (1 cup) raspberries on the pie crust with their pointed ends facing up. Gently pour the filling around the berries without covering them completely. Bake until the centre is firm, 30 to 35 minutes.
Let stand at room temperature for 3 to 4 hours.
Just before serving, garnish with white chocolate shavings and the remaining raspberries. Best if served the same day.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.