Preheat your oven to 350 degrees F (175 degrees C) and lightly grease your mini tart pans with butter.

In a large mixing bowl, combine flour, powdered sugar, and a pinch of salt.

Add in your chilled butter, rubbing it with your fingers until the mixture resembles coarse crumbs.

Incorporate the egg yolk, cold milk, and vanilla extract, mixing gently until a soft dough forms.

Wrap the dough in plastic wrap and let it chill for about 20 minutes in the refrigerator.

Once chilled, roll it out and press it into your mini tart pans, pricking the bottoms with a fork to prevent bubbling.

Bake for 15-18 minutes, or until the edges turn golden brown.

In a saucepan, heat the whole milk and heavy cream, stirring until warm but not boiling.

In a separate bowl, whisk together the egg yolks, granulated sugar, and cornstarch until smooth.

Slowly pour in the warm milk mixture while whisking to temper the eggs.

Return this creamy mixture to the saucepan and cook over low heat, stirring constantly until it thickens.

Remove from heat and stir in the butter and vanilla extract, letting it cool completely.

In another saucepan, combine pitted cherries, sugar, and lemon juice. Cook for about 5 minutes until the cherries soften.

Mix the tablespoon of cornstarch with the water and stir it into the cherry mixture, allowing it to thicken.

Fill cooled tart shells with the vanilla cream using a piping bag or a spoon.

Top each with the cherry sauce and whole cherries, then sprinkle with powdered sugar before serving.