Black Cherry Brulee Tart

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Recipe's preparation

Pastry

Add flour, butter and enough water to bowl to bind dough, mix 6seconds/speed 5, scrape down sides and kneed"Dough mode" for 1 minute.

turn dough on to floured surface or bread mat, bring together into ball, flatten and place in fridge for 30 minutes.

Meanwhile, preheat oven to 180 degrees fan forced and line a round 24cm springform tin.

roll dough out onto mat or floured surface and line your cake tin. Prick pastry with fork and line with baking paper and fill with beans or rice and bake for 10 minutes, remove beans and baking paper and bake for a further 8 minutes to crisp. Remove from oven.

Tart

Clean and dry mixing bowl.

Place eggs, 75g sugar, vanilla extract, cornflour and milk in to mixing bowl and mix 5seconds/speed 6 then cook 15minutes/85degrees/speed 2.

place halved cherries over cooked pastry and top with custard.

Leave to cool completely on bench and then refridgerate for at least 1 hour.

sprinkle top of tart with sugar and use kitchen blow torch or place under very hot grill to caramalise.

Serve and enjoy!