White Chocolate Cherry Torte

Hands-on time: 30 minutes Total time: 4½ hours Makes: 12 servings This elegant torte combines cherries, almonds and smooth white chocolate custard. Make the components ahead of time so it’s just a matter of quick assembly before serving.

½ cup butter, softened 6 tbsp granulated sugar 1 egg yolk 1 tsp vanilla 1 cup all-purpose flour ⅔ cup ground almonds Pinch baking powder ¼ cup sliced almonds, toasted

WHITE CHOCOLATE CUSTARD: 4 egg yolks 2 cups milk ⅓ cup granulated sugar ¼ cup cornstarch 2 oz (55 g) white chocolate, diced

BRANDIED CHERRY COMPOTE: 2½ cups sour cherries, pitted ¼ cup granulated sugar ¼ cup water 2 tsp cornstarch 2 tbsp cherry brandy

WHITE CHOCOLATE CUSTARD: In bowl, whisk together egg yolks, 1 cup of the milk, sugar and cornstarch.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to saucepan and cook, whisking, until thick enough to mound on spoon, about 7 minutes.

Strain through fine sieve into clean bowl; stir in white chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

BRANDIED CHERRY COMPOTE: In saucepan, stir together cherries, sugar and 2 tbsp of the water over medium-high heat; cook, stirring frequently, until softened, about 15 minutes.

Combine cornstarch with remaining 2 tbsp water; stir into cherry mixture and cook, stirring, until thickened, about 1 minute. Stir in cherry brandy. Let cool completely, about 3 hours. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Whisk together flour, ground almonds and baking powder; stir into butter mixture to form soft crumbly dough.

Press dough onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom. Refrigerate until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

With fork, prick crust all over. Line pie shell with foil; fill with pie weights or dried beans. Bake in 350ºF (180ºC) oven until edge starts to turn golden, about 15 minutes. Remove weights and foil; bake until golden, about 15 minutes. Let cool completely in pan on rack.

Fill crust with custard, smoothing top. Top with cherry compote. Sprinkle with sliced almonds.

PER SERVING: about 312 cal, 6 g pro, 16 g total fat (7 g sat. fat), 37 g carb (2 g dietary fibre, 24 g sugar), 104 mg chol, 82 mg sodium, 185 mg potassium. % RDI: 8% calcium, 9% iron, 17% vit A, 3% vit C, 15% folate.