Raspberry Clafouti

Raspberry Clafoutis

Описание:

Try the easiest dessert ever. Seriously. It's very easy. And disregard my terrible camera skills.

Комментарии:

desertrose88 пишет: it would have been easier to pour the batter all over the raspberries... but yummmmmyyyy! :D i will make one soon then! :D thank you for the recipe.

kickstand1414 пишет: "Cla-fou-tee", you pronounced it just right!

desertrose88 пишет: it would have been easier to pour the batter all over the raspberries... but yummmmmyyyy! :D i will make one soon then! :D thank you for the recipe.

kickstand1414 пишет: "Cla-fou-tee", you pronounced it just right!
You'll Need:

Serves: 8

5 tablespoons softened butter
1/3 cup granulated sugar
1 egg
Pinch salt
1 1/4 cups flour

1/4 cup plus 3 tablespoons granulated sugar
2 tablespoons cornstarch
2 tablespoons finely ground skinless blanched almonds
2 eggs
2 egg yolks
2/3 cup heavy cream
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 pint fresh raspberries

Fresh raspberries
Toasted, sliced almonds
Powdered sugar

Procedures : Heat oven to 350 degrees F.

Process butter and sugar till creamy. Add egg and salt. Process. Add flour. Pulse till blended. Press dough evenly over bottom and up sides of 9-inch tart pan with removable bottom. Freeze 15 minutes till firm. Bake 25 minutes or till golden around edge. (Crust may puff in center but will settle as it cools.) Cool in pan on rack.

Whisk sugar, cornstarch and ground almonds in a medium bowl to combine. Whisk in eggs and egg yolks. When blended whisk in cream, milk and vanilla. Refrigerate. Place tart pan on a baking sheet. Sprinkle on raspberries. Place sheet in oven. Pour filling over raspberries. Bake 25-30 minutes till custard is set and puffed slightly around edges. Cool.

Remove side of pan. Garnish with berries and almonds. Dust with powdered sugar.

Serve warm or at room temperature with whipped cream