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1
Prepare the tart crust from.
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2
Top the dough with baking weights and bake for 15 minutes at 180C.
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3
Remove the weights and bake for another 5 minutes.
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4
Cheese custard: Soften the cream cheese.
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5
Sift the flour.
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6
In a bowl, mix together the cream cheese and sugar.
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7
Add the egg yolk, then flour, mixing well with each addition.
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8
In a pot, warm the milk and vanilla beans (with seeds and pods).
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9
When the edges begin to bubble, remove from the heat.
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10
Pour the warmed milk from Step 4 (remove the pods) into the mixture from Step 3.
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11
Mix until smooth and evenly distributed.
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12
Strain the mixture from Step 5 into a pot (use the one you warmed the milk in).
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13
Slowly heat on low until thickened.
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14
Once thickened, remove from the heat.
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15
Add the kirsch.
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16
Leave to cool.
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17
In a bowl, combine the whipped cream ingredients, whipping until soft peaks form.
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18
Combine the mixtures from Step 7 and Step 8 to complete the cream cheese custard.
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19
Pour the cheese custard into the tarts and arrange 5 cherries (seeds removed) on top.
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20
Then, stack a few more cherries on so you have about 8-9 together in a cluster.
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21
(Leave the stem on the top cherry only.)
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22
Apply whipped cream and herb leaves as desired.
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23
Enjoy!
