Spread a layer of pastry cream over the base. Spread Chantilly cream evenly and arrange the pineapple slices and glazed cherries on top pressing them slightly into the flan let it cool in refrigerator 3 to 4 hours before serving and Enjoy!

#Tips:

Whip up your chopped pastry cream until it's smooth. Pour into your cooled tart case/shell.

Chill the cream at least 2 hours or until ready to serve. Pastry custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
I whipped some cream up and folded it into my chilled custard to lighten the filling up, this is now technically called Ambassador Cream.

Avoid leaving the tart out too long in warm weather.

You can use almost any fruit you like to create a fruit tart.