White Choc Cherry and Almond Tart

Ingredients

• 1.25 cup plain flour, plus 1 tablespoon extra
• 1 tbsp icing sugar mixture
• 125 g cold butter, chopped
• 1 none egg yolk
• 0 none 1-2 tablespoons chilled water, plus 1/3rd cups extra
• 0.6 cup caster sugar
• 0.6 cup thickened cream
• 300 g pkt frozen cherries
• 2 cup flaked almonds
• 150 g NESTLÉ PLAISTOWE Premium White, chopped coarsley, plus 30g extra, melted

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   meanwhile, in a small bowl combine frozen cherries and extra flour, toss to coat. stir in almonds, set aside.

4. 4

   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.

5. 5

   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.