Preheat the oven to 180 F/ 350/ gas mark 4. You will need a 23 cm tart dish.
Blitz together the crust ingredients until well combined and slightly sticky. Press the mixture into the tart dish. Bake for 12 minutes. Remove from the oven and allow to cool completely.
To make the cherry mixture place the cherries, prunes and maple syrup in a pan and fry over a fairly high heat for several minutes, stirring often, until the fruit is soft and the juice starts reducing. Mash the fruit with the back of the spoon as it cooks. Remove from the heat and leave to cool completely. It will thicken as it cools. Puree until smooth.
To make the cheese filling in a food processor blend all the ingredients until silky smooth (but do not overblend). Spoon the mixture into the tart dish and smooth out with the back of the spoon. Drop spoonfuls of the cherry puree over the top and make swirls using a knife. Spray with gold dust if you like or leave as it is. Refrigerate for at least an hour before serving. Keep refrigerated.