Jun 04 2026
Restaurants›Miku Vancouver›Sour Cherry Clafoutis Tart Recipe

Sour Cherry Clafoutis Tart Recipe

Inspired by Miku Vancouver
Time2h
Serves8

This traditional french tart gets an Aburi twist for the spring season with guanaja dark chocolate ganache and amaretto ice cream.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Tart Crust

For the Sour Cherry Filling

For the Guanaja Dark Chocolate Ganache

For the Amaretto Ice Cream

Method

To Make the Tart Crust

  1. 1

    Prepare the Crust

    In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, then mix until combined. Gradually add the flour and salt, mixing until a dough forms. Press the dough into a tart pan and chill in the refrigerator for 30 minutes.

  2. 2

    Pre-bake the Crust

    Preheat the oven to 350°F (175°C). Once chilled, blind bake the crust with parchment paper and weights for 15 minutes. Remove weights and bake for another 10 minutes until lightly golden.

To Make the Sour Cherry Filling

  1. 3

    Combine Ingredients

    In a mixing bowl, whisk together the eggs, sugar, milk, flour, vanilla extract, and salt until smooth. Fold in the pitted sour cherries.

  2. 4

    Bake the Filling

    Pour the cherry mixture into the pre-baked tart crust. Bake in the oven for 35-40 minutes, or until the filling is set and lightly golden.

To Make the Ganache

  1. 5

    Prepare the Ganache

    In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped chocolate. Let sit for 5 minutes, then stir until smooth.

  2. 6

    Cool the Ganache

    Allow the ganache to cool slightly before pouring it over the cooled tart.

To Make the Amaretto Ice Cream

  1. 7

    Prepare the Base

    In a saucepan, heat the heavy cream, whole milk, and sugar over medium heat until the sugar dissolves. In a separate bowl, whisk the egg yolks, then gradually whisk in a bit of the hot milk mixture. Pour the egg mixture back into the saucepan and cook until thickened.

  2. 8

    Chill and Add Amaretto

    Remove from heat, stir in the amaretto and vanilla extract. Chill in the refrigerator for at least 4 hours or overnight.

  3. 9

    Churn the Ice Cream

    Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

More from Miku Vancouver