"Daniel and I called this our accidental tart," says Hafner, "because one day, we happened to run out of desserts, but luckily we had a spare baked tart shell and some poached local cherries. We poached a lot of cherries over summer and, although it was a lot of work to pit the fruit before poaching, the flavour was well worth the effort and you could keep them in their syrup for weeks after."
Note Hafner uses Madagascar Bourbon vanilla bean paste. It's available from Simon Johnson and The Essential Ingredient.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×