Step 1

Preheat oven to 200°C (180°C fan-forced). Grease a 24cm-round loose-based flan tin.

Step 2

Process flour, icing sugar and butter until just combined. Add egg yolk and water; process until mixture just comes together. Knead dough lightly until smooth, wrap in plastic; refrigerate 30 minutes. Roll pastry between sheets of baking paper until large enough to line prepared tin. Lift pastry into tin, trim edge. Refrigerate 20 minutes.

Step 3

Line pastry case with baking paper then fill with dried beans or uncooked rice. Bake for 15 minutes. Reduce oven temperature to 160°C (140°C fan-forced). Remove paper and beans, bake, uncovered, about 10 minutes or until browned, Cover edges with foil if over browned. Cool.

Step 4

Meanwhile, heat the cream, vanilla bean and seeds, and caster sugar in a medium pan until the sugar dissolves. Remove from heat. Cool slightly. Stir in the eggs; strain into a jug.

Step 5

Place cherries in pastry case. Gently pour custard over cherries. Bake tart for about 30 minutes or until custard is just set. Cool.