For the shortcrust pastry: use a food processor with a dough hook to blend the butter and sugar together, followed by the egg yolks, pistachio paste and flours, to make a firm dough. Roll out the pastry between 2 sheets of baking paper (to make it cool quicker and more evenly) and leave to rest in the refrigerator. For the clafoutis mixture: stir the eggs and flour together to form a smooth mixture. Add the milk, cream, melted butter and melted white chocolate (melt them together), and lastly the amarena juice. Take the shortcrust pastry out of the refrigerator and roll it out quickly. Put the pastry into little bowls. Cut the amarenas in half and put them onto the pastry base. Cover with the clafoutis mixture and bake in a pre-heated oven at 180°C until the top is golden. Take out of the oven, leave to cool and place in the refrigerator. Serve with a dusting of icing sugar and an amarena on top.
Recipe by Danita