Unroll 1 375g pack of ready rolled regular or sweet shortcrust pastry on a lightly floured surface and roll it out. Line the tart tin with it and chill 30mins. Preheat oven 200.
Line tart with baking paper and fill with baking beans and bake on a baking sheet for 20-25mins. remove paper and beans and bake further 5 mins.
Put 300g luxury belgian white chocolate and 150ml whole milk in a heatproof bowl over a pan of simmering water. As soon as it begins to melt, remove and stir with a wooden spoon until melted. In another bowl mix 200g full fat cream cheese with 5 tb double cream and 25g sifted icing sugar until very smooth.
Slowly pour the melted chocolate mixture into the crteam cheese little by little, mixing to remove lumps. Pour mixture into the tart casea nd once cool, transfer to fridge to set for 10mins.
Scatter silver balls and return to fridge. Decorate with shards of chocolate.
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