A quick and easy cherry tart made using frozen fruits so you can enjoy this creamy recipe for dessert all year round
- 375g sheet chilled readymade uncooked puff pastry (home frozen), or 1 sheet of pastry taken from a 425g pack of 2 frozen sheets
- 480g bag frozen dark sweet cherries or mixed berries (we used Sainsbury’s)
- 500g tub thick and creamy custard (we used M&S)
- 60g (2oz) white chocolate
- Traybake tin 28 x 18cm (11 x 7in), strip-lined with Bakewell paper
- Baking beans
Thaw the pastry at room temperature — an hour should be long enough.
Set the oven to Gas Mark 7 or 220°C. Unroll the pastry on the Bakewell paper in the tin, cutting the corners to fit and line the tin. Prick the base and sides and line with more paper and fill with baking beans. Bake for 15 mins. Remove the paper and beans and bake for a further 10-15 mins, until crispy and well-browned. Take out of the tin. Leave to cool for about 20 mins.
Meanwhile, let the frozen cherries thaw in a sieve over a bowl.
Spread the custard in the tart, and spoon the cherries over.
Melt the white chocolate in a small bowl in the microwave and drizzle it over the cherries.
If you don’t have pastry, use a pizza base. Bake for 5 mins and top with mascarpone cheese and then the fruit.