Preparation
PASTRY:
Dice butter and knead it with brown sugar, vanilla essence, salt, whole meal and spelled flour and bind together with the egg yoke add in cold water as necessary. Allow pastry to stand for at least 1 hour. Roll out pastry on a floured surface, cut into 3mm thick circles. Grease proof a baking tray and place each shell in the tray and trim around the edges. Blind bake in a pre-heated oven at 200 ° C for 7 to 10 minutes.
FILLING:
Mix eggs, cream, sugar and pudding powder together until light and fluffy. Drain cherries, put a small scoop of cherry jam on the surface of each baked tartlet shell and then put some cherries on of the Jam, pouring the custard filling over the cherries. Bake the tartlets until the custard becomes firm and browned on top.
Sprinkle with icing sugar before serving.