Cherries and pistachio clafoutis tart, a simple and tasty seasonal recipe. This tart is a variation of the famous French dessert, the cherry clafoutis … … I decided to use this mixture in a tart to give a sweet crunchy element. I also used pistachio paste that matches very well with cherries. It’s a simple dessert, quick to prepare, that everyone will like. To see how to prepare the Cherries and pistachio clafoutis tart , you can watch the video below.You can find more cherries desserts here, here and here.
Cherries and pistachio clafoutis tart
Yield:
8
No Ratings
Ingredients
Short crust pastry
- 1 1/3 cups + 1.5 tbsp (180 g) pastry flour
- 6.5 tbsp (90 g) soft unsalted butter
- 1/2 cup + 1 tbsp (72 g) icing sugar
- 1 medium (45 g) whole egg
- vanilla extract
- vanilla powder
- pinch of salt
Clafoutis mixture
- 1/2 cup less 1 tbsp (100 g) heavy cream
- 1/2 cup less 2 tsp (100 g) full fat milk
- 6 tbsp (90 g) superfine granulated sugar
- 2.5 tbsp (20 g) corn starch , (Maizena)
- 2 medium (100 g) whole eggs
- pinch of salt
- 2 tbsp (30 g) pistachio paste
- 16 oz (450 g) fresh whole cherries
Extra
- neutral nappage glaze
- finely chopped pistachios
Instructions
Short crust pastry
- In the bowl of a stand mixer fitted with paddle attachment, combine sugar with butter and vanilla.
- Add beaten egg and knead to combine.
- Add the flour with salt and mix just to get the flour incorporated.
- Cover with cling film and refrigerate for 8/12 hours.
- The day after, roll the pastry 3 mm. thick and line a tart ring (8 inches - 20 cm. in diameter and 1 inch - 2.7 cm. in high).
- Refrigerate for 2 hours or freeze.
Clafoutis mixture
- In a bowl, whisk eggs with sugar and pistachio paste.
- Add the corn starch with salt and mix to combine.
- Then, add milk and cream and mix to combine until you get a smooth mixture.
To bake
- Heat fan oven at 340F - 170°C.
- Scatter pitted whole cherries on the surface of the short crust pastry.
- Pour the clafoutis mixture up to 3 mm from the edge.
- Low the temperature at 300F - 150°C and bake for about 50 minutes.
- Out of the oven, remove the tart ring with a knife and let completely cool.
To garnish
- Brush the surface and the edges of the tart with neutral nappage glaze.
- Decorate the edges with finely chopped pistachios.
- Garnish the surface with 3 fresh whole cherries and chopped pistachios.
Notes
Note: store in the fridge.
Recipe adapted by Meilleur du chef.
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