Sugar Free Cherry Tarts

For the pastry: put the flour and sugar into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Add the egg and just enough water to form a dough. Wrap in cling film and chill for 30 minutes.

Roll out the dough on a lightly floured surface large enough to line 6 x 6cm|2 1/2"fluted flan rings or tart tins. Line the flan rings, taking care not to stretch the pastry. Chill for 30 minutes, then line with non-stick baking paper and baking beans.

Heat the oven to 200°C (180° fan) 400°F gas 6. Bake for 15 minutes, then remove the baking paper and beans and reduce the oven temperature to 160°C (140° fan) 325°F gas 3. Bake for a further 15 minutes. Leave to cool in the tins.

For the filling: heat the milk in a pan to a boil. Remove from the heat and stir in the vanilla.

Whisk together the egg yolks and honey to taste until smooth and creamy. Whisk in the flour until smooth.

Pour the hot milk into the egg yolk mixture and whisk well, return to the pan and heat very gently until the custard thickens. Remove from the heat and pour into a bowl. Cover the surface with cling film and leave to cool.

Remove the tarts from the tins. Spoon the custard into the pastry cases.