preheat oven to 200°c/180°c fan-forced. place flour, sugar and butter in a food processor bowl; process until crumbly; add egg yolk and water, process until ingredients come together. gently knead dough on lightly floured surface until smooth. wrap in plastic; refrigerate 30 minutes.
grease a 35cm x 11cm (base measurement) fluted tart tin, with removable base; roll dough between sheets of baking paper until large enough to line tin. ease dough into tin; press into base and side. trim edges; prick base all over with fork. cover; refrigerate 30 minutes. place tin on an oven tray; bake 15 minutes or until golden brown; cool.
meanwhile, in a small bowl combine frozen cherries and extra flour, toss to coat. stir in almonds, set aside.
combine sugar and extra 1/3 cup (80ml) water in a small saucepan over very low heat. bring to boil, but do not stir, continue cooking until the sugar turns golden. remove from heat; very gradually whisk in cream. add toffee mixture to cherries and almonds, stir to combine. stir in pieces of plaistowe premium white choc. spoon mixture into tart shell.
reduce oven to 180°c/160°c fan-forced, bake for 20-25 minutes or until golden. cool. drizzle with extra plaistowe premium white choc before serving.
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