Instructions: MAKE PASTRY: Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board. Add the butter (softened), egg yolk and water. Work the liquids into the sugar, until it is creamy.

Now work in the flour mixture, as you would for any sweet pastry. Press the dough into a greased 9-inch flan tin. Prick the base of the pastry all over. Refrigerate for 30 mins, then cook in a moderate oven (375 degrees F.) for 15 to 20 mins (until golden brown)

MAKE FILLING: Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy. Heat cream carefully until almost boiling.

Combine the two mixtures, beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY).

Dissolve the gelatine in the water and add to the cream mixture, stirring well until it is well mixed. Allow this mixture to cool completely before adding to the pastry case. Refrigerate until it sets.

MAKE TOPPING: Drain the cherries and reserve about 1 cup of the syrup. We dont use commercial canned cherries. I would suggest a "light" syrup.

Arrange the pitted cherries artistically over the top of the tart.

Put the reserved syrup, gelatine and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gelatine dissolves. Cool the liquid and pour over the cherries. Refrigerate until set.

NOTES:
* A thoroughly decadent desert - This has simply got to be the best dessert youll ever try. My wife has made this one many times. The only complaint ever lodged is that there was not enough.

* Dont be put off by the complexity of the recipe; it is well worth the effort.

* All the egg whites "wasted" can be used in something else, such as a Pavlova.

Difficulty: moderate to hard.

Time: several hours preparation, cooking and cooling.

Precision: measure the ingredients carefully.

Discipline of Computer Science, Flinders University, South Australia ..!seismo!munnari!flinders.oz!kevin

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