For the pastry:

1. Mix flour, butter and water in a food processor until a dough forms.
2. Combine into a ball.
3. Cover in cling wrap and chill for 30 minutes.
4. Roll out dough and place in a greased 10 × 35cm rectangle tart tin.
5. Prick the pastry base with a fork.
6. Bake at 190ºC for 10 minutes.

For the filling:

1. Cream butter and sugar until pale and fluffy. Beat in the eggs, one at a time, followed by the vanilla essence and cream cheese. Stir through the almond meal.
2. Pour mixture into the pastry shell, smooth then top with the sliced CROC EGGS™ Plums.
3. Bake at 150ºC for 1 hour.
4. Allow to cool before removing from the tin.
5. Serve with cream and enjoy!

Credit: Melbourne Escapades