Method

1. Preheat the oven to 400°F / 200°C
2. Spread the almonds on a baking tray and toast until golden, 4 - 8 minutes, stirring once or twice.
3. Transfer to a food processor and let cool for a few minutes.
4. Add the sugar, flour, and salt in a food processor until the almonds are very finely ground.
5. Blend in the eggs and egg yolks.
6. Add the cream and continue to blend until a smooth batter forms.
7. Transfer the batter to a 4-cup measuring cup.
8. Cover and refrigerate for 12 hours.
9. Butter the inner sides of six 4in/10cm diameter tartlet pans.
10. Arrange the pans on a large heavy baking tray.
11. Divide the blueberries among the prepared tartlet pans.
12. Stir the batter to blend then pour the batter over the blueberries.
13. Bake the clafoutis for about 12 minutes or until the filling rises slightly and is lightly set and beginning to brown on top.
14. Cool for 5 minutes then invert them onto a wire cooling rack and remove the tartlet pans.
15. To make the blueberry cream: In a large bowl, using a handheld electric mixer, whisk the cream and blueberries for 2 minutes or until the cream is semi-whipped, set aside.
16. Transfer the clafouti to plates, dust with icing sugar and serve with the blueberry cream.