Clafoutis

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Makes

    1


A delightful cherry clafoutis tart as featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Method

  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.

  3. In a saucepan, heat the cream with the vanilla. Add the warm cream gently to the egg mixture.

  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.

  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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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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