preheat oven to 200°c/180°c fan forced. grease a 35cm x 12.5cm loose base flan tin.
using a food processor, process flour, icing sugar and butter until mixture resembles fine breadcrumbs; add enough water to make ingredients come together, turn dough out onto lightly floured surface, knead until smooth. wrap in plastic wrap and refrigerate 30 minutes.
roll pastry out between 2 sheets of baking paper until large enough to line tin. ease pastry into tin, press into base and sides; trim excess. prick base all over with a fork; cover and refrigerate 30 minutes.
place tin on oven tray; cover pastry with baking paper, fill with dried beans or uncooked rice, bake 15 minutes; carefully remove paper and beans/rice from pastry case, bake a further 10 minutes or until golden. cool.
combine plaistowe premium white choc and cream in bowl; whisk until smooth; pour into pastry case. refrigerate 6 hours or overnight.
place cherries in single layer in shallow baking dish; sprinkle with juice and sugar, roast about 15 minutes or until cherries are slightly softened. cool.
top tart with cherries, drizzle with cherry juices if desired, serve immediately
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