Cherry Tart

Filling

In a medium saucepan, whisk together the milk, confectioners' sugar, cornstarch, egg, and lemon zest

Cook over low heat, whisking constantly, until the mixture thickens

Remove from heat and stir in the vanilla extract

Let cool slightly

Transfer to a bowl and let it come to room temperature. Reserve

Crust

1

Preheat the oven to medium temperature

In a bowl, mix together the crushed wafers and melted butter with water until a crumbly mixture forms

Press into the bottom and sides of the mold, pressing gently with the back of a spoon

Bake for 10 minutes or until lightly browned

Let cool slightly

Increase oven temperature to high

2

Fill the crust with the cooled filling, cover with cherry halves, and dust with confectioners' sugar

Bake for an additional 10 minutes

Remove from the oven

Topping

In a small saucepan, whisk together the water, gelatin, and confectioners' sugar

Cook over low heat, whisking until the gelatin dissolves

Let cool slightly

Pickle the warm tart with the gelatin mixture

Let it come to room temperature

Serve immediately.