Clafoutis - recipe

Ingredients

Recipe , Cherry , Clafoutis

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1

Preheat the oven to 180°C (fan 160°C, gas mark 4).
2
Break the egg and yolks into a heatproof bowl. Mix in the sugar and kirsch and whisk immediately. Continue whisking until light and fluffy.

For this step you'll need:
- 2 Egg(s) (free range)
- 4 Egg yolk(s) (free range)
- 4 tbsp Unrefined golden caster sugar
- 4 tbsp Kirsch liqueur
3
In a saucepan, heat the cream with the vanilla. Add the warm cream gently to the egg mixture.

For this step you'll need:
- 400ml Double cream
- 2tsp Vanilla extract
4
Depending on the season, either use fresh cherries or tinned stoned cherries. If tinned, make sure they are well drained. Place them evenly in the pastry. Transfer your liquid to a jug so that it is easier to pour and then fill the pastry case with the custard mixture.

For this step you'll need:
- 250g Cherries fresh, stoned
5

Bake for 15-20 minutes until the tart is set and golden. Place the tart, still in its ring, in the fridge to cool. Serve when cool.

⇐ Coconut syrup tart

Chocolate tart ⇒