Blackberry and White Chocolate Filo Tart

For an even easier pudding, you could use a ready-made shortcrust pastry case instead of baking the filo. Raspberries would work well here, too, instead of the blackberries.

Hands-on time 25min, plus cooling and chilling. Cooking time about 30min. Serves 8

 50g unsalted butter, melted  4 sheets filo pastry  350g blackberries  150g white chocolate, chopped  200g full-fat cream cheese  100ml double cream  2tbsp icing sugar, sifted

1 Preheat oven to 180°C (160°C fan) mark 4. Brush a 23cm loose-bottomed, straight-sided tart tin that’s 3cm deep with a little of the melted butter. Brush the top of a filo sheet with more butter

and lay into the tin (butter-side up). Repeat brushing and laying, overlapping the pastry so that the base and sides of the tin are completely covered (leave the excess hanging over the sides, scrunching it up a bit if you can).

Bake for 20-25min, or until golden and crisp. Leave to cool in the tin for 5min, before carefully transferring to a wire rack to cool completely.

Meanwhile, in a small pan, heat 250g of the blackberries over medium heat, stirring occasionally until the berries have just started to burst. Set aside to cool completely.

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Set the bowl aside to cool for 10min.

5 In a large bowl, using a handheld electric whisk, beat the cream cheese, cream and icing sugar until the mixture holds stiff peaks. Fold in all but 2tbsp of the cooled white chocolate, followed by the cooked and cooled blackberries.

6 Transfer the cooled filo case base to a cake stand or plate. Scrape in the cream cheese mixture and dot over the remaining 100g blackberries. Drizzle over the remaining white chocolate. Chill for 2hr before serving. PER SERVING 274cals, 3g protein, 18g fat (11g saturates), 24g carbs (17g total sugars), 2g fibre GET AHEAD Prepare to end of step 2 up to a day ahead. Once cool, store in an airtight container at room temperature. Complete recipe to serve.