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

Cherries and pistachio clafoutis tart

Porzioni 8
Chef Aria


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


  • neutral nappage glaze
  • finely chopped pistachios


Short crust pastry

  1. 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

  1. 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

  1. 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

  1. 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.


Note: store in the fridge.

Recipe adapted by Meilleur du chef.

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