Use your own favourite sweet short-crust pastry recipe (or buy ready made!) to line a 20cm diameter tart tin,
prick the base with a fork, line it with baking parchment and baking beans, and bake in a 200°C oven for 20 minutes.
Remove the parchment and beans, brush a little beaten egg over the base and bake for another 5 minutes.
Set aside to cool for a few minutes, lower the oven to 170°C, while you prepare the filling. Beat 4 egg yolks
with 75g caster sugar, then whisk in 250ml double cream and 2 tsp vanilla extract. Drain a 400g can of black cherries,
pit them if they still have the stones in, and scatter these over the pastry case. Pour over the cream mixture,
grate some nutmeg over the cream and bake for 45 minutes or so, until just set, with a slight wobble in the middle.
Cool and chill before serving.