Knead the flour, baking powder, powdered sugar, butter, egg and sour cream together into a dough for the biscuit base.

Wrap the dough in plastic film and chill in the refrigerator for half an hour.

Wash the fruit and leave it to drain in a strainer, or if frozen, let it thaw overnight.

Roll out the dough on paper and transfer it into the mold, or press it directly into the mold, lining the base and sides if using a round mold.

Set aside a little of the milk and mix in the sugar and pudding powder.

Bring the rest of the milk to a boil, then add the pudding mixture and stir over low heat until it thickens.

Add the mileram to the hot mixture while it is still hot and combine everything well.

Pour the custard mixture onto the biscuit base.

Arrange the fruit over the custard and press it in lightly to level it.

Bake in a preheated oven at 170°C for about 70 minutes.

Leave to cool at room temperature, then refrigerate for a few hours or overnight.

Heat the whipping cream until it comes to a boil, then pour it over the white chocolate and stir until melted.

Pour the white chocolate ganache over the fruit.

Leave for a few hours for the chocolate to set before serving.