Clafoutis - recipe


  • Prepare

  • Serves

  • Cook

  • Skill



For the base

  • 22cm blind baked pastry case (preprepared)

For the filling

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4).

  2. 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. 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. 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. 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.

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