Cherries for Mommy

Taken from F&N Evaporated Milk

Pie crust:

300 gm plain flour, sifted

1 tbsp icing sugar

1 tsp salt

125 gm cold butter, cubed

90 ml cold water

Custard:

3 eggs

3 egg yolks

125 gm castor sugar

1/4 tsp salt

500 ml F&N Evaporated Milk

2 tins pitted dark cherries in syrup

4 tbsps corn flour, mixed with 8 tbsps water

Method:

1. To make the pie crust, put all dry ingredients and butter in a food processor and blitz until it resembles fine breadcrumbs. Add water and blitz until mixture comes together. Remove, shape dough into a ball, wrap in cling film and chill for at least 30 mins

2. Preheat oven to 200’C. Lightly grease two 8” pie tins. Divide dough into half and roll out to line the pie tins. Lightly prick the bottom with a fork and bake blind for 10 mins. Remove from oven and lower the temperature to 160’C

3. For the custard, whisk all ingredients together and pour evenly into both pie crusts. Bake for 25 mins. Remove and let cool

4. Drain cherries and arrange them on the pie. Heat up the syrup and thicken with the corn flour mixture. When cool, spoon over the cherry tart, chill and serve