Prep time 45 min
Cook time 40 min
Serves 8
Nutritional information per serving
Weight 8 g


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  1. preheat oven to 200°c/180°c fan forced. grease and line base of a 20cm flan tin.
  2. combine flour, NESTLÉ baking cocoa, sugar, butter and water in a food processor. process until mixture resembles fine breadcrumbs. turn out onto a lightly floured surface. knead until smooth. trim one-third of the pastry, wrap in plastic film and reserve in freezer. roll remaining pastry out between 2 sheets of baking paper until large enough to line prepared pan. trim excess pastry. refrigerate for 10 minutes or until firm.
  3. meanwhile, combine cherries, lemon juice and caster sugar in a medium saucepan over medium heat; cook, stirring until sugar dissolve. add blended cornflour and extra water; cook 2 minutes or until thickened. cool.
  4. place prepared pastry flan on an oven tray. lay baking paper over pastry, fill with dried beans or uncooked rice; bake 10 minutes; carefully remove paper and beans or rice from pastry case; bake a further 5 to 10 minutes or until golden.
  5. spoon in cherry mixture; grate reserved frozen pastry over cherries. bake a further 15 minutes or until golden.
  6. meanwhile, place milk, NESTLÉ Sweetened Condensed Milk, vanilla paste and mixed spice in a medium heavy-based saucepan over medium heat; bring to the boil. remove from heat.
  7. whisk egg yolks in a medium bowl; gradually add hot milk, whisking constantly until combined. return to the saucepan; cook over medium-low heat, stirring constantly with a wooden spoon, for 10 minutes or until the custard thickens and coats the spoon. serve with cherry pie.

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