Mix the Demerara sugar TM "Mistral" with butter, add egg yolks, lemon zest, salt, and flour. Knead the dough, knead for a long time and is not worth a lot, so once we all gathered in the room rolled thickness of 3-4 mm, placed in the form and put in the freezer for 1 hour.

Preheat the oven to 220 degrees. Bake the chilled tart for 20-25 minutes until Golden brown.

Prepare the custard. Let's warm milk. In a separate container put the Demerara sugar TM "Mistral" and corn starch, mix them with a whisk. Add the egg, vanilla and rubs the mass to a homogeneous condition. Pour the hot milk into the egg mixture in small portions and stir with a whisk. Put on low heat, the cream should continuously stir with a silicone spatula, tracing along the bottom of the pan to prevent it from burning. The cream is ready when it thickens and you see the surface burst of the first bubble, pointing to a rolling boil, remove from heat.

Done cream close with cling film, so she touched its surface, it will prevent the formation of crust. The cream should cool down a bit, but outside of the refrigerator.

Clean cherries pitted and cut in half, mix with the Demerara sugar TM "Mistral" and water, bring to a boil, cook a couple of minutes. Molded 30 ml cherry juice for meringue.

Soak gelatin in cold water, squeeze and add to cherries. Stir and pour into a form that is smaller than a tart, put in the freezer and give fully harden.

Whisk the cream and mix with custard. The cream filled tart.

The last step is the meringue. Cherry juice mixed with Demerara sugar TM "Mistral" and put on the fire, the syrup should be boiled until they begin to slightly thicken.

Proteins begin to mix on medium speed once the whites start to turn into thick white foam beginning to pour boiling cherry syrup and continue whisking until cool meringue. Put the jelly on top of cream. Next, decorate the tart with meringue.