“This is a light yet rich and creamy goodness for a festive fall dessert.”
Special equipment: You will need a 9-inch tart pan (preferably with a removable bottom) for this recipe.
4 ripe persimmons
1 cup walnuts
1/4 cup milk
200g all-purpose flour, sifted
- In a mixer bowl, beat the butter until softened. Add the sugar and mix until light and fluffy. Add the egg and beat until evenly incorporated. Add flour and salt, stir until just combined and a soft dough forms. Refrigerate in plastic wrap for 30 minutes.
- On a lightly floured board, roll the pastry out to your required size (large enough to cover the base and sides of a greased 9-inch tart pan). Place the rolling pin at the far end of the pastry and flip it over the rolling pin. Put the pastry into the tin, topside down. Use you fingertips to press the pastry evenly into the bottom and up the sides of the pan; trim edges.
- Cover the tart shell with plastic wrap and let it rest in the fridge for 30 minutes; Preheat the oven to 350°F.
- Once chilled, prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes). Bake until golden brown, about 20 to 25 minutes.
- Remove from the oven and cool completely on a wire rack before filling and removing from the pan.
- Prepare the filling: Combine 2 peeled persimmons, walnuts and milk in a food processor – add a little maple syrup if you like a sweeter taste. Pour the filling into the tart shell and cool in the fridge for about 15 minutes.
- Peel and slice the remaining persimmons. Arrange them into a cylindrical fan on top of the filling. Generously glaze the persimmon slices with maple syrup. Chill in the refrigerator until firm before serving.
By the way, there are several types of persimmons. Credit to Vanilla Garlic: Know Your Persimmons ♡ Hmmm…I think I used chocolate persimmons in this recipe.
Many thanks to the warm, friendly and talented Food Photographer – Justin De Jesus – for collaborating and working with me in this food experimental pursuits. You can check out his craft and works below: