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Persimmon Fruit Tart (Kaki Tart)

Fiona Uyema
The persimmon and white chocolate cream in this recipe are a match made in heaven!
Servings 9

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.
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