Prep time 20 min
Cook time 40 min
Serves 10
Nutritional information per serving
Weight 10 g
Calories 367 cal
Total Fat 23 g
Saturated Fat 15 g
Carbs 36 g
Sugars 23 g
Sodium 113 mg
Protein 4 g


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  1. preheat oven to 200°c/180°c fan forced. grease a 35cm x 12.5cm loose base flan tin.
  2. 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.
  3. 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.
  4. 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.
  5. combine plaistowe premium white choc and cream in bowl; whisk until smooth; pour into pastry case. refrigerate 6 hours or overnight.
  6. 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.
  7. top tart with cherries, drizzle with cherry juices if desired, serve immediately

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