Ingredients

• 3 teaspoons powdered gelatine
• Ice cubes (for water bath)
• 21/4 cups (450g) drained pitted sour cherries*, 1/2 cup (125ml) liquid reserved
• 1 tablespoon brandy
• 1/2 cup (110g) caster sugar

Pastry

• 1 1/3 cups (200g) plain flour
• 100g chilled unsalted butter, chopped
• 1/4 cup (40g) icing sugar
• 1 egg yolk

Vanilla custard

• 1 cup (250ml) milk
• 300ml pure (thin) cream
• 1 vanilla bean, split lengthways, seeds lightly scraped
• 5 large egg yolks
• 1/3 cup (75g) caster sugar

Method

• Step 1 Make custard: Heat the milk, cream and vanilla pod and seeds in a heavy-based saucepan over medium heat until just below boiling point, then remove from the heat.
• Step 2 Meanwhile, use a whisk to mix the egg yolks and sugar in a bowl until well combined. Gradually whisk hot milk mixture into the yolks mixture, then return to the same pan over medium-low heat. Using a wooden spoon, stir gently but continuously, reaching the base and corners, for 4-5 minutes until the custard is 75°C on a sugar thermometer or until it's thick enough to coat the back of a spoon.
• Step 3 Remove from heat and strain through a fine sieve into a container, discarding the vanilla pod.
• Step 4 Place 2 tablespoons boiling water in a small pan and sprinkle with gelatine. Stand for 5 minutes, then stir over low heat just until dissolved. Stir gelatine into hot custard, then strain through a sieve into a clean bowl. Cool over a water bath (a large dish or sink filled with iced water) while you make the pastry.
• Step 5 For pastry, process flour, butter and sugar in a food processor until mixture resembles fine crumbs. Add yolk and 1 tablespoon chilled water. Process until mixture comes together in a smooth ball. Press into a flat rectangle, enclose in plastic wrap and chill for 20 minutes.
• Step 6 Meanwhile, pat 1 cup (200g) cherries dry with paper towel. Blend or process with the brandy to make a smooth puree.
• Step 7 Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick, then use to line a rectangular, 11cm x 34cm loose-bottomed tart pan. Chill for 20 minutes. Line pastry with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove paper and weights and bake for 10 minutes or until pastry is dry and golden. Cool. Spread with cherry puree and chill for 10 minutes. Pour in custard and chill 2 hours until set.
• Step 8 Meanwhile, stir sugar and cherry liquid in a pan over low heat to dissolve sugar, then boil over high heat for 5 minutes. Add remaining 1 1/4 cups (250g) cherries, and simmer over medium heat for 2 minutes. Cool completely. When ready to serve, top tart with cherries and drizzle with syrup.