Method

• 1.
  For the crust, place all ingredients and 1 tsp salt in a food processor and pulse until it resembles coarse breadcrumbs.
• 2.
  Add 2 tbs iced water and pulse until a dough forms. Turn out onto a lightly floured work surface and knead into a ball. Flatten into a disc and enclose in plastic wrap. Chill for 1 hour.
• 3.
  Meanwhile, for the boozy cherries, place cherries in a heatproof bowl and set aside.
• 4.
  Place remaining ingredients in a saucepan over medium heat. Cook, stirring, for 3-4 minutes until sugar dissolves. Bring to the boil, then remove from heat and pour over the cherries. Set aside for 1 hour to infuse. Discard spices.
• 5.
  Preheat oven to 180°C. Grease a 24cm fluted loose-bottomed tart pan. Roll out pastry on a lightly floured work surface to 5mm thick, then use to line pan, trimming excess. Chill for 15 minutes.
• 6.
  Prick base with a fork, then line with baking paper and fill with pastry weights. Bake for 20 minutes, then remove the weights and paper. Bake for a further 15 minutes until pale golden.
• 7.
  To make filling, whisk egg yolks in a heatproof bowl until pale and thick. Place 1 1/2 cups (375ml) milk in a saucepan over medium heat. Bring to the boil, then whisk in cornflour, cocoa, 250g sugar and 1 tsp salt. Add remaining 300ml milk and bring to the boil. Cook for 1 minute or until slightly thickened.
• 8.
  Remove from heat and add 1 tbs milk mixture to yolks, whisking to combine, then add the yolk mixture to milk mixture and return to the heat.
• 9.
  Cook, whisking constantly, for 1-2 minutes until thickened. Remove from heat and whisk in butter and vanilla. Pour into tart shell and bake for 12 minutes until just set with a slight wobble in the centre. Cool in pan.
• 10.
  When ready to serve, place remaining 150g sugar and 150ml water in a pan over medium heat, stirring to dissolve sugar. Simmer for 10 minutes. Once it reaches 115°C on a thermometer, begin whisking eggwhites in a stand mixer to soft peaks.

• 11.
  Once syrup reaches 121°C, remove from heat. With the motor running, pour syrup into eggwhite in a thin, steady stream. Whisk on high speed for 10 minutes or until meringue is thick, glossy and cool. Spread the meringue over the pie and use a palette knife to create ridges.
• 12.
  Use a blowtorch to caramelise the meringue. Serve immediately.