400ml thickened cream, plus 1 tablespoon for the pastry
2 teaspoons vanilla bean paste
250g mascarpone cheese
1 tablespoon lemon zest
2 tablespoons honey, plus extra to serve
400g fresh cherries, pitted
1 tablespoon pistachio nuts, chopped
1¾ cups plain flour
2 tablespoons icing sugar, sifted
Pinch sea salt flakes
125g cold butter, cut into cubes
For the pastry place the flour, icing sugar, salt and butter into the bowl of a food processor. Blitz until the mixture looks like breadcrumbs. Add in the egg and 1 tablespoon of cream, then blitz again until the mixture comes together in a ball in the food processor. Shape the pastry into a 1.5 inch thick disk, wrap and set aside in the refrigerator for 45 minutes hour to rest.
Meanwhile pour the cream and vanilla into a mixing bowl and whisk until soft peaks. Add in the mascarpone cheese, lemon zest and honey then gently whisk until the mixture is thick and rich. Set aside in the fridge to keep cold.
Pre heat the oven to 180 degrees C.
Grease the inside of a spring form tart tin with butter.
Lightly dust a clean work surface with flour then roll out the pastry into a circle around 5 - 6mm thick using a rolling pin. Carefully place the pastry into a 26cm tart tin and gently press the pastry in. Use a small sharp knife to trim any excess pastry from the top of the tin. Place back into the fridge for 15 minutes to rest.
Place a piece of baking paper on top of the pastry and add in some baking beads or rice to stop the pastry puffing up as it cooks.
Bake the pastry in the oven for 15 minutes then remove the baking paper and baking beads. Place back into the oven for 10-15 minutes, or until golden brown and crisp. Allow the pastry to cool completely on a cake wrack.
Spoon the mascarpone mixture into the cooled pastry case. Top with the cherries and drizzle over some extra honey. Scatter with pistachio nuts before serving.