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By entering this module, you can browse and order our treats by choosing your preferred delivery method (either on-site pickup (Click & Collect), or delivery to your home, a locker, or a pickup point).

By choosing the "Click and Collect" method, the item prices will be identical to our physical shop prices! (A discount will be applied at the end of your order).

For delivery to your home, a locker, or a pickup point of your choice:

We exclusively ship in boxes of 6 jars (you can mix any items you like within one or more boxes), with a minimum of 1 box (i.e., 6 Jars) and a maximum of 4 boxes (i.e., 24 jars).

!! If orders are less than 6 jars (345g) or greater than 24 jars (345g), only the "Click & Collect" on-site pickup will be offered...
***** Please make sure to order in multiples of 6 jars *****


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Artisan jams and sweet treats • Delivery or collection at our Nousty shop
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Homemade Top-Quality Black Cherry Jam 7,80  €

Available in 345 grams jam jars

Homemade Top-Quality Black Cherry Jam

Traditionally used in South-West France to fill Basque cakes, our black cherry jams offer all the pleasure of the whole fruit, especially to accompany good, mild local cheeses...

Recipe idea: BASQUE CAKE WITH BLACK CHERRY JAM

Ingredients:

For the pastry:

  • 2 egg yolks
  • 200 g granulated sugar
  • 100 g soft butter
  • 200 g flour
  • 40 g ground almonds
  • 10 g Alsa baking powder
  • 1 pinch of salt
  • 1 tsp rum
  • 1 tsp vanilla
  • 2 jars of Cassandrine House Black Cherry Jam

For the pastry cream:

  • 50 cl milk
  • 1/2 vanilla pod
  • 50 g flour
  • 4 egg yolks
  • 150 g sugar
  • 1 tsp rum

Pastry: mix all the pastry ingredients without overworking and chill for 4 hours.
Pastry cream: heat the milk and infuse the half vanilla pod, split in two, for about ten minutes. Mix the flour, sugar, egg yolks and teaspoon of rum. Remove the vanilla pod, bring the milk back to the boil and, as soon as it boils, pour it over the flour-sugar-egg mixture. Cook the cream until it boils, remove from the heat, add black cherry jam to taste, mix and chill.

Assembly: butter a 22 cm cake tin. Roll out half the pastry to about 3 mm thick. Roll the other half in baking paper. Line the base and sides of the tin. Spread the black cherry pastry cream evenly in the tin. Cover with the other half of the pastry. Brush with beaten egg. Bake for about 45 minutes at 150°C.
Enjoy warm or cold.

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