Persimmon Honey Ginger Tart

persimmon tart ready to eat

Persimmon’s are a delightful treat during the winter season. The Fuyu Japanese varietal of persimmon looks like a pumpkin shaped orange tomato, however the flavor is very sweet and slightly tangy with a crunchy to soft texture depending on how long you allow the fruit to ripen. Persimmons can be eaten raw and when they are ripe they are perfect for a persimmon honey ginger tart filled with custard!

close up of the persimmon tart

The honey and ginger glaze enhances the natural sweet characteristics of the persimmon and the custard cream filling provides a nice contrast in texture to the delicate, flaky and crunchy puff pastry tart shell.

Prep Time: 15 minutes

Cook Time: 45 minutes


Ingridents:

Persimmon Honey Ginder Tart

  • 2 persimmons
  • 1-package puff pastry sheets (Pepperidge Farms)
  • Egg wash for brushing (1 egg with 1 tablespoon of water, mixed)
  • Custard filling, as needed (recipe to follow)
  • Honey ginger glaze, as needed (recipe to follow)

Custard Filling

  • 1 liter of milk, whole
  • 1 vanilla bean, split
  • 180 g egg yolk
  • 225 g sugar
  • 75 g cornstarch
  • 60 g butter

Honey Ginger Glaze

  • 1 slice of ginger, ¼” thick
  • 1/8 cup of honey
  • 1/8 cup of water

The persimmon honey ginger tart is a simple and elegant dessert for the winter season! The honey and ginger glaze enhances the natural sweet characteristics of the persimmon, and the custard cream filling provides a nice contrast in texture to the delicate, flaky and crunchy puff pastry tart shell. For the step by step instructions visit by blog: http://www.jessicagavin.com/test-kitchen/sweets/persimmon-honey-ginger-tart/

ENJOY!

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