While the crust cools a bit, make the chèvre custard filling: whisk together 1 log of Allegheny Chèvre with half-cup milk, two eggs, a bit of vanilla extract and sugar. We've used anywhere between half and full cup of sugar depending on how sweet we want the tart. Last, whisk in the juice of half a lemon. Pour the custard mix into the pre-baked crust.
Now the fruit: slice the rhubarb just like you would a celery stalk -- about one quarter-inch thick. I used 3 good-sized stalks. Pit and halve the cherries. Mix the fruit together with a couple tablespoons of sugar -- just enough to coat the fruit -- then "sprinkle" the fruit evenly over the top of the tart.