
Servings: 9
Cost: 15
Ingredients
- Puff pastry shop bought and pre-rolled (320g puff pastry makes 9 servings)
- 5 persimmon fruit about half a persimmon fruit per serving
- Brown sugar to dust
- 100 g good quality white chocolate
- 250 ml fresh cream whipped
- Icing sugar to decorate
Instructions
- Unwrap the pastry and roll out on a chopping board. Using a sharp knife cut the pastry into rectangular pieces large enough to serve one person for dessert. For 320g of puff pastry I divided the pastry into nine servings.
- Peel the persimmon fruit, cut in half and then into thick slices.
- Place four or five pieces along the centre of the pastry. Dust with brown sugar.
- Bake at 200°C in a fan oven for 10–15 minutes until the pastry is slightly browned and crisp.
- Break the white chocolate into small squares and place in a glass bowl over a saucepan of boiling water on a medium heat. Allow the chocolate to slowly melt while stirring.
- Once completely melted set aside for a few minutes to let cool a little, then add to the whipped cream and mix well together.
- Serve the persimmon tart with a spoonful of white chocolate cream and dust with icing sugar.
Notes
To find out more about this amazing fruit, see my note here.
Tried this recipe?Let us know how it was!