• Mix dry ingredients: Combine the flour, semolina, sugar, and salt in a bowl.
• Rub in butter: Use your fingertips to rub in the butter until it forms coarse crumbs.
• Bring together: Press the mixture into a soft dough. If dry, add just a splash of milk.
• Roll and cut: Roll out to about 5mm thick and cut into rounds or squares.

Bake

• Place on a lined baking tray and bake at 180°C (160°C fan) for 12–15 minutes, or until golden at the edges.

To use for tart base:

• Let cool completely before crushing for tart base.
• Crush the baked biscuits (should yield about 120–150g crumbs).
• Mix with 60g melted butter.
• Press into tart case(s), chill until firm.
• Crush the biscuits
• Use a food processor or bash in a bag with a rolling pin until fine crumbs.
• Mix with melted butter. Stir until the texture resembles damp sand. Add any extras (zest, spice) if using.

Press into tins

• Firmly press into tartlet moulds (or a tart tin), covering the base and a little up the sides. Use the back of a spoon or small glass to compress it well.
• Refrigerate for at least 30 minutes, or until fully set and firm.

Fill and serve

• Spoon in your chilled vanilla custard (or the lighter meringue version), top with fresh cherries, and optionally glaze with a little jam.