Sour Cherry Custard Tart

A crisp shortcrust shell filled with vanilla custard and tart cherries, baked until just set.

Ingredients

1 cup	240 ml	all-purpose flour
1/3 cup	80 ml	powdered sugar
7 tablespoons	105 ml	butter (cold, chopped)
1		large egg yolk
2 teaspoons	10 ml	water (iced)
1 1/4 cups	300 ml	heavy cream
1		vanilla pod (split and seeds scraped)
1/2 cup	120 ml	sugar
7 ounces	200 g	tart cherries (canned, drained)

Preheat oven to 400°F. Grease a 9 inch springform tart pan.
Using a food processor, process flour, powdered sugar and butter until just combined. Add egg yolk and water; process until mixture just comes together. Knead dough lightly until smooth, then wrap in plastic wrap and refrigerate for 30 minutes. Roll out dough between sheets of parchment paper until large enough to line prepared tart pan. Lift pastry into pan, trim edge and refrigerate for 20 minutes.
Line tart crust with parchment paper, then fill with pie weights. Bake for 15 minutes. Reduce oven temperature to 325°F. Remove parchment paper and weights and bake crust, uncovered, about 10 minutes or until browned. Cover edges with foil if becoming too browned. Remove from oven and allow to cool.
Meanwhile, heat the cream, vanilla bean and seeds, and sugar in a medium pan until the sugar dissolves. Remove from heat. Cool slightly, stir in the eggs and strain into a bowl.
Place cherries in tart crust. Gently pour custard over cherries. Bake tart for about 30 minutes or until custard is just set. Cool.