preheat oven to 200°c/180°c fan forced. grease and line base of a 20cm flan tin.
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.
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.
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.
spoon in cherry mixture; grate reserved frozen pastry over cherries. bake a further 15 minutes or until golden.
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.
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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