In the bowl of a stand mixer, mix butter with flour, salt and vanilla.
Add icing sugar, almond meal, egg and milk.
Knead until you get a smooth dough.
Refrigerate for about 12 hours.
Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat non-stick mat).
Roll the dough gently until you have an even 3-4 mm thickness
Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.
Using the knife, remove the overhanging pastry.
Prick the base with a fork and refrigerate for 2 hours.
With leftovers pastry, make the crumble, passing the dough through a large strainer.
Freeze to set
In a bowl, whit a whisk, mix the first 5 ingredients.
Then, add the other and mix to combine.
Soak gelatin powder or sheets in cold water.
In a small sauce pan, bring water with starch almost to a boil.
Remove from the heat, add all the other ingredients and mix with a hand blender until soft and smooth.
Refrigerate for 12 hours before using.
Heat fan oven at 320F - 160°C.
On the pastry shell, spread a thin layer cherry jam.
Put the pistachio filling in a pastry bag and pipe an even layer.
Garnish with halved fresh cherries, then cover with another layer of pistachio filling.
Bake the tart for 30-35 minutes and bake the crumble for about 20 minutes or until golden brown.
Brush the surface with neutral glaze, sprinkle with the crumble, then pipe some vanilla cremoso tufts and garnish with fresh cherries.