Name: Persimmon & white chocolate tart with pistachios
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 150g chilled cubed butter; 90g golden caster sugar; 250g plain flour plus extra for dusting; 50g cocoa powder; 1 egg; 300ml double cream; 200g bar white chocolate chopped; 1 tsp vanilla bean paste; 2 eggs beaten; 50g golden caster sugar; ½ vanilla pod; 1-2 persimmons cut into slices 1cm thick (you need 6 slices in total); 4 tbsp finely chopped pistachio to serve

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Persimmon & white chocolate tart with pistachios

Persimmon & white chocolate tart with pistachios

Jennifer Joyce

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Serves 6

More effort

Prep: 20 mins

Cook: 35 mins

plus cooling

A star rating of 4.2 out of 5.5 ratingsRate

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Poach fragrant, honeyed persimmons in vanilla syrup and serve in this impressive white chocolate and cocoa pastry tart

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Ingredients

Nutrition

Units:

MetricUS

For the chocolate pastry

150g chilled cubed butter
90g golden caster sugar
250g plain flour

plus extra for dusting
50g cocoa powder
1 egg

For the filling

300ml double cream
200g bar white chocolate

chopped
1 tsp vanilla

bean paste
2 eggs

beaten

For the syrup and fruit

50g golden caster sugar
½ vanilla pod
1-2 persimmons

cut into slices 1cm thick (you need 6 slices in total)
4 tbsp finely chopped pistachio

to serve

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Nutrition: per serving

kcal934
fat67g
saturates38g
carbs70g
sugars36g
fibre4g
protein14g
salt0.8g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Put all the pastry ingredients except the egg in a food processor. Add a pinch of salt and pulse until it has the consistency of chunky crumbs. Turn the motor back on and crack the egg in. Let it run until the mixture forms a ball, then remove.
step 2

Roll the pastry out on a floured surface and use to line 6 x 8cm individual tart tins. Put in the freezer for 5 mins until hard. Line with baking parchment and baking beans. Place on a baking sheet, bake for 15 mins, then remove the parchment and baking beans. Bake for another 5 mins, then remove. Reduce the oven to 160C/140C fan/gas 3.
step 3

To make the filling, put the cream in a heatproof bowl and microwave on High for 1 min, or heat over a pan of water. When hot, add the chocolate and stir until melted, then add the vanilla and eggs, whisk well, then pour into the tart cases. Bake for 10 mins, then cool at room temperature.
step 4

Meanwhile, make the sugar syrup for the fruit, put the sugar, vanilla pod and 75ml water in a small saucepan. Heat until boiling, then simmer for 5 mins. When it’s syrupy, remove from the heat and add the persimmon. Put back on the heat for 1 min, then remove and cool to room temperature.
step 5

Just before serving, add a slice of persimmon and a sprinkle of nuts to each tart.

Recipe from Good Food magazine, January 2014

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A star rating of 4.2 out of 5.5 ratings

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