Crumble all the ingredients of tart shell with finger tips & add chilled water, just enough to bind and let it rest for few minutes in refrigerator.
Roll out the dough & arrange it on a tart mould. Blind bake the tart until golden and keep it aside.
De-stone all the cherries and keep them chilled in the refrigerator.
Melt milk chocolate over a double boiler, add fresh cream, mix well, & pour over the baked tart shell. Refrigrate until chilled.
Prepare thick vanilla custard, let it cool slightly & pour it over the chilled chocolate coated tart and decorate all the pitted cherries over it.
Chill it further until set; decorate with swirls of whipped cream, few whole cherries & little melted chocolate. Serve it alongside Vanilla or Chocolate Ice-Cream or with a hot cup of coffee.
