In the bowl of a stand mixer fitted with paddle attachment, combine sugar with butter and vanilla.
Add beaten egg and knead to combine.
Add the flour with salt and mix just to get the flour incorporated.
Cover with cling film and refrigerate for 8/12 hours.
The day after, roll the pastry 3 mm. thick and line a tart ring (8 inches - 20 cm. in diameter and 1 inch - 2.7 cm. in high).
Refrigerate for 2 hours or freeze.
In a bowl, whisk eggs with sugar and pistachio paste.
Add the corn starch with salt and mix to combine.
Then, add milk and cream and mix to combine until you get a smooth mixture.
Heat fan oven at 340F - 170°C.
Scatter pitted whole cherries on the surface of the short crust pastry.
Pour the clafoutis mixture up to 3 mm from the edge.
Low the temperature at 300F - 150°C and bake for about 50 minutes.
Out of the oven, remove the tart ring with a knife and let completely cool.
Brush the surface and the edges of the tart with neutral nappage glaze.
Decorate the edges with finely chopped pistachios.
Garnish the surface with 3 fresh whole cherries and chopped pistachios.
Note: store in the fridge.
Recipe adapted by Meilleur du chef.