For Making Pastry:-In a bowl mix flour with icing sugar,then add butter cubes.Now incorporate butter into the flour and sugar.

Bring this flour together using chilled water.

Cover with a cling wrap and refrigerate for 30 minutes.

Remove the dough from fridge after 30 minutes.Potion the dough and press to tart cases and trim the excess.

Refrigerate for another 15 minutes.

Pre-heat oven to 180°C and line each tart with foil and fill with baking weights or beans and bake for 15 minutes.

After that remove the foil and weights and bake for a further 5 minutes or until golden.Cool Completely.

For Making Custard:-Place the cream in saucepan and bring to a boil.Add in sugar and stir until it dissolves completely.Remove from the heat and cool completely.

Now add in egg yolks and vanilla essence and whisk to combine.

Strain the mixture through a fine mash sieve.

Then fill each tart base and bake for 20 minutes or until just cooked.,

Cool the tarts completely and demould them.

Dust with cinnamon powder and garnish with cherries on top.

Refrigerate for 30 minutes or until chilled.

Vanilla Custard Tarts are ready to serve.Tastes best when chilled.