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Sour cherry festive pie & mixed spice anglaise
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Prep Time:
50 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Spicy Christmas tart with sour cherries, divine with homemade custard.
Ingredients:
  • 150g plain flour
  • 10.00 gm cocoa powder
  • 55g brown sugar
  • 100g butter, chopped
  • 20.00 gm chilled water
  • 700g jar morello cherries, drained
  • 21.00 gm lemon juice
  • 55g caster sugar
  • 10.00 gm cornflour
  • 20.00 gm water, extra
  • 310ml milk
  • 200g Sweetened Condensed Milk Tube
  • 1 tsp vanilla bean paste
  • 2.50 gm mixed spice
  • 4 egg yolks
Instructions:
  • Preheat the oven to 200C/180C and prepare a 20cm flan tin by greasing the base and lining it.
  • In a food processor, blend flour, Nestle Baking Cocoa, sugar, butter, and water until mixture resembles fine breadcrumbs.
  • Place dough on a lightly floured surface and knead until smooth. Set aside one-third of the pastry, wrap in plastic film, and store in the freezer. Roll out the rest of the pastry between two sheets of baking paper until it covers the prepared pan. Trim any extra pastry. Chill in the refrigerator for 10 minutes until it firms up.
  • In a medium saucepan over medium heat, mix cherries, lemon juice, and caster sugar until sugar dissolves. Stir in blended cornflour and extra water, and cook until thickened, about 2 minutes. Let it cool.
  • 1. Place the pastry-filled flan tin on an oven tray. Cover the pastry with baking paper and fill it with dried beans or uncooked rice. Bake for 10 minutes. Remove the paper and beans/rice, then bake for an additional 5 to 10 minutes until golden.
  • Gently spoon cherry mixture into the dish, then grate the reserved frozen pastry over the top. Bake for an additional 15 minutes, or until golden brown.
  • In a medium heavy-based saucepan over medium heat, combine milk, Nestle Sweetened Condensed Milk, vanilla paste, and mixed spice. Bring to a boil, then remove from heat.
  • In a medium bowl, beat egg yolks and slowly mix in hot milk until well combined. Transfer mixture back to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon for about 10 minutes until the custard thickens and coats the spoon. Enjoy with cherry pie.

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