Really lovely - and simple to make too! If you want to use different soft fruits then do so, whatever turns you on should go on.

Ingredients - serves 8 shortcrust pastry: 200g Doves Farm plain flour 100g Yeo Valley unsalted butter, chilled & diced 75g Billington’s golden icing sugar 1 egg filling: 1 punnet of strawberries 1 punnet of blueberries 250g Riverford Organic Dairy double cream 227g Langage Farm soft curd cheese 150g Green & Black’s white chocolate 30g Billington’s golden icing sugar

Method

Preheat the oven to 180°C
1 First make the pastry. Place the icing sugar and flour in a food processor and pulse several times to ‘sieve’, now add the cold butter and pulse to incorporate. Finally, add the egg and process to a dough. Form into a ball then roll between sheets of cling film to fit a shallow 28cm tart tin, line, trim and chill for 30 minutes. Prick the base all over with a fork then bake for 20-30 minutes until the pastry is crisp and golden, remove and allow to cool.

2 Now make the cheesecake base. Break the white chocolate into pieces and place in bowl set over a pan of simmering water together with curd cheese. Don’t allow the water in contact with the bowl. Stir until melted into a smooth sauce then set aside to cool to room temperature. In a separate bowl, whisk double cream and icing sugar to soft peaks then fold into the chocolate mix. Spoon into the cooled pastry case.

3 Decorate the tart with strawberries and blueberries adding tips of fresh mint; refrigerate for 3 hours to allow the chocolate cheescake mixture to set. Serve dredged with more icing sugar.