1-Preheat your oven: Preheat your oven to 180°C (350°F). Grease a tart pan and get your ingredients measured out for easy access.

2-Prepare the tart crust: Prepare the tart crust by mixing 100g flour, 75g butter, and some of the sugar until crumbly, then add 2 eggs and 1 tsp vanilla extract. Knead into a smooth dough, adjusting for dietary needs like using almond flour if required.

3-Roll out the dough: Roll out the dough to fit your tart pan and press it evenly. Chill for 15 minutes to keep it from shrinking.

4-Blind bake the crust: Blind bake the crust for 15 minutes with pie weights, then remove them carefully and let it cool.

5-Melt the chocolate: Melt 150g dark chocolate gently, perhaps over a double boiler, and let it cool a bit while you prepare the next elements.

6-Whisk together filling ingredients: Whisk together eggs, sugar, and other ingredients for the filling, then fold in the melted chocolate and 200g sour cherries.

7-Pour the filling: Pour the filling into the baked shell and spread it evenly for a uniform tart.

8-Bake the tart: Bake for 25-30 minutes until set but still a little wobbly, then cool completely. From the summary, don’t forget to make the ganache by heating cream, pouring it over chopped chocolate, and chilling it before adding the pastry cream layer.