Mix the flour with the salt in a mixing bowl and form a small crater in the middle. Spread the butter around the hole in flakes, beat the egg yolk in the middle, pour the sugar and vanilla sugar over the egg yolk, and knead everything with cold hands (it is best to wash your hands briefly with ice-cold water beforehand) to form a smooth dough . If the consistency is still too dusty, gradually add a little lukewarm water and work in. Be careful, you actually only need minimal amounts of water! If you knead too long, the dough will be very mushy. You really have to work quickly here. Then wrap the dough in cling film and let it rest in the refrigerator for at least 1 hour so that it can develop its unmistakable shortcrust pastry consistency. I already prepared it the day before, that`s no problem! In the meantime, grease the baking pan well with the soft butter and sprinkle thinly with sugar. The sugar ensures that the dough is particularly crispy and tasty. Now preheat the oven to 220 ° C. After the resting time, take the dough out of the refrigerator, unwrap it and roll it out with a rolling pin between two layers of baking paper. The dough has to be curled out slightly larger than the dia of the mold so that a small edge of approx. 2 cm is obtained. If it is the right size, pull off the top parchment paper and put one hand under the bottom parchment paper. Now carefully fold the sheet of dough onto the prepared baking pan so that it lies in the middle of the pan. Lightly press the base and the edges, if necessary straighten the edges horizontally with a knife. Then prick the base several times with a fork, lay out a layer of baking paper in the form and fill it with the legumes. Slide the base into the middle rail of the preheated oven and blind bake for about 20 minutes. Meanwhile, core the cherries, drain the resulting juice and use it for other purposes. After the pre-baking time, take the tart base out of the oven, place on a wire rack, remove the baking paper with the legumes and cover it with the pitted cherries close together. Then whisk the milk, the cream, the bourbon vanilla sugar, the sugar and the eggs in a tall mixing vessel with a whisk and pour the egg milk evenly over the cherries. Make sure that only enough liquid is filled in that it does not run over the edge. Now put the cake back in the middle of the oven, this time for about 20-25 minutes. When the egg-milk begins to stagnate, the cake is ready. After the baking time, remove the cake and let it cool down briefly on a wire rack. It tastes best when it is lukewarm! But you can also let it cool down completely and then enjoy it cold. The tart is ideal as a conclusion to a delicious menu.
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