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Warm kentish cherry tart

Richard Phillips from Great Food Live
Fresh Kent cherries and creamy vanilla custard create this irresistible tart from Richard Phillips

Warm kentish cherry tart

Method

1. Pour the cherry brandy over the cherries and leave them to macerate for 24 hours.

2. Preheat the oven to 150C/gas 1. Scatter the cherries evenly over the tart.

3. Mix together the cream, milk, egg yolks, sugar and vanilla seeds.

4. Pour over the cherries and bake for 45 minutes or so, until the custard has set.

5. Remove from the oven and dust with icing sugar. Serve warm, with clotted cream.

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Serves: 6-8

Prep: 15 min, plus 24 hrs macerating the fruit
Cook: 45 min

Ingredients
250g pitted Cherries
100ml cherry brandy
1 x 25 cm ready made sweet pastry case
900g double cream
100g Milk
12 egg yolks
135g Sugar
1 vanilla pod, seeds only
icing sugar, to dust
clotted cream, to serve