Cherry Clafoutis II

Unlike the previous Cherry Clafoutis I, this has a tart base and is less pancake-ish.

Source
The Cook's Book Patissiere by Loretti Sartori

Yield
1 x 24 cm tart

Ingredients

1 x 24 cm tart shell with unsweetened shortcrust
350 ml cream (35% fat)
1 vanilla pod, split and scraped
150 g egg (3 x 55 g eggs)
70 g caster sugar
orange, zest only
500 g cherries, fresh and pitted

Method
1. Boil the cream and vanilla. Allow to stand for at least one hour, or infuse it overnight.
2. Lightly whisk the eggs and sugar together. Add the zest and cream, (remove the vanilla pod), whisking to combine.
3. Place the cherries into the prebaked pastry case and pour in the filling.
4. Bake at 160°C for 45-55 minutes. The baking time will increase if the cream and eggs are cold from the refrigerator.

Variation
Brulee the surface when the tart is cold.

Storage
Store at 4°C. Serve at room temperature.