Fruit Tart

Heat oven at 190 degree C.

Whisk sugar and 1-1/4 cups refined flour in a bowl.

When flour turns crumbly, mix with egg yolk and water; knead into dough.

Set dough in a pie dish and keep in fridge for 15 minutes.

Prior to keeping in the oven, spread a baking sheet on the pie dough and put dry beans over it and cook for 20 minutes.

When pie turns golden, remove from oven; discard beans and cool pie.

Boil milk in a pan; whisk egg yolk and sugar together in a bowl.

Mix 2 tbsp flour, and boiled milk.

Cook on low flame, when mixture looks like custard, turn off the flame.

Add vanilla essence and keep aside to cool.

Pour this cooled mixture on baked pie and keep in the fridge.

Garnish with cherries and serve.

Chef's Tips: for best results, refrigerate all ingredients prior to making the dough - even the flour.

All liquids should be ice-cold and always chill the dough for 30 minutes for easier rolling.