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Blackberry and forget-me-not clafoutis

Recette de clafoutis aux mûres et myosotis

By Caroline Plouffe | Photo et Stylism: Caroline Plouffe

PREPARATION: 10 minutes | COOK TIME: 40 min | YIELD : 8 servings


  • 2 sachets  (6 g of loose tea) of Forget-me-not herbal tea from FloralTea

  • 300 ml of milk

  • 250g of blackberry

  • 125 g of sugar

  • 100 g of flour

  • 25 g of almond powder

  • A pinch of salt

  • 3 eggs

  • 1 tablespoon of vanilla extract

  • 50 g of flaked almonds

  • Powdered sugar for garnish


  1. Infuse the Floral Tea herbal tea in hot milk for 6 minutes. Remove the herbal tea and chill in the refrigerator.

  2. Toast the almonds in the oven.

  3. Mix the sugar, flour, ground almonds, add a pinch of salt, powdered sugar then the 3 eggs. Stir well and finally add the flavored milk. Mix well again.

  4. Place the blackberries at the bottom of a previously buttered tart mold. Gently pour the preparation over the blackberries

  5. Cover with almonds and put in a preheated 350 ° F oven for about 40 minutes.

  6. Let cool then sprinkle with icing sugar to taste. A scoop of ice cream is best.

TIP: Put a few drops of lemon juice in the preparation at the same time as the flavored milk prevents the blackberries from discoloring during cooking


To obtain the Forget-me-not herbal tea blend from FloralTea, click HERE


« I find it important to talk about the forget-me-not flower, the main ingredient in this memorable herbal tea from FloralTea.

Forget-me-not is the emblematic flower of Alzheimer's society. Such a delicate little sky blue flower that means so much! She was elected emblem because her name expresses the notion of eternal remembrance. The forget-me-not symbolizes memory loss, one of the symptoms of Alzheimer's disease, and invites us not to forget people with this disease and their caregivers. Take the time to call our loved ones especially this Mother's Day month.

Hence my idea of Clafoutis with Myosotis herbal tea. A heartwarming dessert to share (or deliver) with those we love. Tradition has it that the clafoutis is made from cherries with the pits, a small departure from the rule, but I don't think our French friends will blame us!

Happy Mother's Day!  »


Caroline Plouffe

Raised in the countryside, Caroline grew up learning about the benefits and respect for nature. After working in the kitchens alongside the great chefs of several Montreal restaurants, she passionately pursues her training as a self-taught chef in the Laurentians where she rediscovers the fields, the forest and the art of pastry making. The vast wooded expanses of this region give it a new inspiration: cooking with edible flowers. His creative nature, his curiosity and his child's heart do the rest! After a long walk in the woods and a responsible harvest of wild plants, the magic takes place in the kitchen of this culinary artist who has fun transforming her current harvests into gastronomic works of art, to the delight of his guests. SakuraCake's unique, natural and local creations are his signature.

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