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: halve the bigger strawberries and mix together with the blueberries and the pitter sour 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.