This recipe is so delicious, so festive, and so easy. If you've never had a persimmon before, I hope that this tart recipe will change that because the search for the uncommon fruit is definitely worth it.
There are two types of persimmons and the hichaya is the version needed for this recipe. The ideal level of ripeness is when the persimmon feels "like a water balloon," though I've found that as long as the persimmon is not stone hard, the recipe works great.
This is truly one of my favorite winter desserts and I hope you enjoy it as much I do!
MASCARPONE & PERSIMMON TART
Servings: 6 people
Time: 40 minutes
For the pastry:
3/4 stick (6 tablespoons) salted butter, melted
1 cup unsalted pretzels
1/3 cup walnuts
1/4 cup all purpose flour
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon of honey
For the "filling:"
1/2 cup (4 ounces) of mascarpone
2 hachiya persimmons
1.5 tablespoons of granulated sugar
1 tablespoon coconut oil
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
Whipped cream (optional)
Preheat the oven to 350° F. Line a sheet pan with parchment paper or a silicone mat.
In a food processor, pulse together the pretzels, walnuts, and brown sugar until the pretzels are mostly ground with a few chunks left. Add the all purpose flour, vanilla, honey, and melted butter. Pulse a couple of times, and then remove the blade and combine the mixture with your hands.
Press your mixture into shape onto the sheet pan. There should be no cracks (or at least only a few cracks) when shaping it out. If the crust is crumbly, combine again with the hands.
Bake the crust for 10 minutes and then take out and let cool, either on the counter or in the fridge.
In the meantime, chop up one of the persimmons into thin slices. You can also peel the persimmon before chopping it up if you prefer a smoother cream for the tart.
In a small pot over medium heat, melt the coconut oil and add the chopped persimmon.
Let the persimmon soften enough until it will be able to be pureed into a smooth consistency. Add the softened persimmons to the food processor and blend.
Add the sugar, cardamom, and cinnamon and blend. Let cool for a few minutes.
In the meantime, chop up the second persimmon into a slices for the topping.
Once the mixture in the food processor has cooled down a little, add the mascarpone cheese and blend until smooth.
Take a taste of the puree and take the opportunity to add more spices if desired. I love this cardamom and cinnamon combo, but a pinch of nutmeg or allspice or even a pumpkin pie or chai blend would be delicious as well.
Spread the mascarpone/persimmon puree onto the cooled down pretzel crust.
Arrange the persimmon slices in a pretty pattern and finish with a dollop of whipped cream if desired.