Cherry & vanilla custard tart

1. Preheat the oven to 200˚C, gas mark 6. Unroll the pastry sheet and put it on a lightly floured surface. Roll so that it becomes slightly thinner, until it’s large enough to fit a 20cm fluted tart case (ideally about 3cm deep).

2. Carefully lay the pastry in the tin, prick the base, then line with baking parchment and baking beans. Bake for 20 minutes, then remove the parchment and beans* and bake for another 5 minutes; set aside to cool for 5 minutes.

3. Lower the oven to 170˚C, gas mark 3. In a large mixing bowl, whisk together the egg yolks and sugar, then whisk in the cream and vanilla extract. Scatter the cherries into the tart case and pour over the cream mixture. Grate over a little nutmeg and bake for 45 minutes-1 hour until set with a slight wobble in the centre. Cool to room temperature (or chill overnight) before serving. 

*(Do not eat beans that have been used for blind baking)

Cook’s tip
If you prefer, you can replace the cherries with your favourite berries or perhaps sliced plums.