Cherry Almond Cheesecake Tart

Spray a 25cm removable-base tart tin very lightly with baking spray and use a kitchen towel to wipe off any excess.

PASTRY

Put the butter, flour, icing sugar and cocoa in a food processor and pulse to combine. Add the water and pulse until the mixture forms big clumpy breadcrumbs and starts coming together. Tip out onto a clean bench and press and squash together into round disc. Wrap in plastic wrap and chill in the fridge for half an hour.

Preheat the oven to 180°C fan bake.

Remove the pastry from the fridge and let it sit for 5 minutes. Roll out the pastry on a lightly floured surface until it is 5cm bigger than your tin. Use a fish slice (I actually use a thin metal pizza paddle) to slip pastry off the bench and into the tin. Press firmly into the base and sides and prick the base lightly with the tines of a fork. Pop in the freezer for 10 minutes.

Cut a piece of baking paper 5cm bigger than the tart tin, place in the tin and fill with either baking beans or rice. Bake for 10 minutes, remove the baking paper and weights and bake for a further 8 minutes.

FILLING

Reduce the oven temperature to 160°C fan bake.

Pop all the ingredients into a food processor, except the defrosted cherries, and whiz until smooth. Pour the filling into the base, and bake for 10–12 minutes until the filling is just setting. Top with the defrosted cherries in an even layer — they should sink just a little bit into the filling. Cook for a further 5 minutes then chill in the fridge until half an hour before serving.

TO SERVE

Heat the jam in a small pot or the microwave until just warm and brush on the fresh cherries. Brush the remaining jam over the cooked cherry tart and top with the just-glazed fresh cherries to serve.