CHERRY CLAFOUTIS
Makes: 1 large or 8 small clafoutis
Ingredients
360g fresh cherries
60g flour
100g caster sugar
1/4 tsp NOMU Sea Salt
4 large eggs
2 cups milk
1/2 tsp NOMU Vanilla Extract
2 tsp unsalted butter
1 tbsp caster sugar, to coat
Splash of Cognac or Kirsh (optional)
Icing sugar, to dust
Whipped cream, to serve
Directions
Preheat the oven to 180°C.
Rinse the cherries and remove the stems and pips (optional) using a cherry stoner.
In a medium-sized bowl, sift together the dry ingredients and stir to combine. Create a well in the centre. Beat the eggs, milk and Vanilla Extract together. Pour the wet ingredients into the centre of the well and mix together until you have a smooth batter. DO NOT OVERMIX! Set aside.
Lightly butter one large or 8 small individual tart dishes and sprinkle lightly with caster sugar, shaking off the excess. Arrange the cherries in the base and pour the batter over them.
Place in the oven and bake for about 20-25 minutes for individual tarts or 35-40 minutes for a large tart or until the clafoutis is puffed, set and golden brown.
Remove from the oven, douse with Cognac or Kirsch (if using), dust with icing sugar and serve hot with whipped cream flavoured with a few pumps of NOMU Vanilla Paste.
Tips:
– To keep the beautiful cherry shape intact and for extra flavour, if you do not have a cherry stoner, leave the pips in but be sure to warn your guests!
– For the tart to rise properly, the oven door should not be opened during cooking time.
– If you over-mix your batter your dough will be heavy and tough.
– Your clafoutis will sink a tad after you remove it from the oven. Don’t worry, this is unavoidable.
Ingredients
360g fresh cherries
60g flour
100g caster sugar
1/4 tsp NOMU Sea Salt
4 large eggs
2 cups milk
1/2 tsp NOMU Vanilla Extract
2 tsp unsalted butter
1 tbsp caster sugar, to coat
Splash of Cognac or Kirsh (optional)
Icing sugar, to dust
Whipped cream, to serve
Directions
Preheat the oven to 180°C.
Rinse the cherries and remove the stems and pips (optional) using a cherry stoner.
In a medium-sized bowl, sift together the dry ingredients and stir to combine. Create a well in the centre. Beat the eggs, milk and Vanilla Extract together. Pour the wet ingredients into the centre of the well and mix together until you have a smooth batter. DO NOT OVERMIX! Set aside.
Lightly butter one large or 8 small individual tart dishes and sprinkle lightly with caster sugar, shaking off the excess. Arrange the cherries in the base and pour the batter over them.
Place in the oven and bake for about 20-25 minutes for individual tarts or 35-40 minutes for a large tart or until the clafoutis is puffed, set and golden brown.
Remove from the oven, douse with Cognac or Kirsch (if using), dust with icing sugar and serve hot with whipped cream flavoured with a few pumps of NOMU Vanilla Paste.
Tips:
– To keep the beautiful cherry shape intact and for extra flavour, if you do not have a cherry stoner, leave the pips in but be sure to warn your guests!
– For the tart to rise properly, the oven door should not be opened during cooking time.
– If you over-mix your batter your dough will be heavy and tough.
– Your clafoutis will sink a tad after you remove it from the oven. Don’t worry, this is unavoidable.
Ingredients
360g fresh cherries
60g flour
100g caster sugar
1/4 tsp NOMU Sea Salt
4 large eggs
2 cups milk
1/2 tsp NOMU Vanilla Extract
2 tsp unsalted butter
1 tbsp caster sugar, to coat
Splash of Cognac or Kirsh (optional)
Icing sugar, to dust
Whipped cream, to serve
Directions
Preheat the oven to 180°C.
Rinse the cherries and remove the stems and pips (optional) using a cherry stoner.
In a medium-sized bowl, sift together the dry ingredients and stir to combine. Create a well in the centre. Beat the eggs, milk and Vanilla Extract together. Pour the wet ingredients into the centre of the well and mix together until you have a smooth batter. DO NOT OVERMIX! Set aside.
Lightly butter one large or 8 small individual tart dishes and sprinkle lightly with caster sugar, shaking off the excess. Arrange the cherries in the base and pour the batter over them.
Place in the oven and bake for about 20-25 minutes for individual tarts or 35-40 minutes for a large tart or until the clafoutis is puffed, set and golden brown.
Remove from the oven, douse with Cognac or Kirsch (if using), dust with icing sugar and serve hot with whipped cream flavoured with a few pumps of NOMU Vanilla Paste.
Tips:
– To keep the beautiful cherry shape intact and for extra flavour, if you do not have a cherry stoner, leave the pips in but be sure to warn your guests!
– For the tart to rise properly, the oven door should not be opened during cooking time.
– If you over-mix your batter your dough will be heavy and tough.
– Your clafoutis will sink a tad after you remove it from the oven. Don’t worry, this is unavoidable.
Ingredients
360g fresh cherries
60g flour
100g caster sugar
1/4 tsp NOMU Sea Salt
4 large eggs
2 cups milk
1/2 tsp NOMU Vanilla Extract
2 tsp unsalted butter
1 tbsp caster sugar, to coat
Splash of Cognac or Kirsh (optional)
Icing sugar, to dust
Whipped cream, to serve
Directions
Preheat the oven to 180°C.
Rinse the cherries and remove the stems and pips (optional) using a cherry stoner.
In a medium-sized bowl, sift together the dry ingredients and stir to combine. Create a well in the centre. Beat the eggs, milk and Vanilla Extract together. Pour the wet ingredients into the centre of the well and mix together until you have a smooth batter. DO NOT OVERMIX! Set aside.
Lightly butter one large or 8 small individual tart dishes and sprinkle lightly with caster sugar, shaking off the excess. Arrange the cherries in the base and pour the batter over them.
Place in the oven and bake for about 20-25 minutes for individual tarts or 35-40 minutes for a large tart or until the clafoutis is puffed, set and golden brown.
Remove from the oven, douse with Cognac or Kirsch (if using), dust with icing sugar and serve hot with whipped cream flavoured with a few pumps of NOMU Vanilla Paste.
Tips:
– To keep the beautiful cherry shape intact and for extra flavour, if you do not have a cherry stoner, leave the pips in but be sure to warn your guests!
– For the tart to rise properly, the oven door should not be opened during cooking time.
– If you over-mix your batter your dough will be heavy and tough.
– Your clafoutis will sink a tad after you remove it from the oven. Don’t worry, this is unavoidable.
