Persimmon & white chocolate tart with pistachios

Persimmon & white chocolate tart with pistachios

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Prep: 20 mins Cook: 35 mins plus cooling

More effort

Serves 6
Poach fragrant, honeyed persimmons in vanilla syrup and serve in this impressive white chocolate and cocoa pastry tart

Nutrition and extra info

Nutrition: per serving

  • kcal934
  • fat67g
  • saturates38g
  • carbs70g
  • sugars36g
  • fibre4g
  • protein14g
  • salt0.8g
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    For the chocolate pastry

    • 150g chilled cubed butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 90g golden caster sugar
    • 250g plain flour, plus extra for dusting
    • 50g cocoa powder
    • 1 egg



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    For the filling

    • 300ml double cream
    • 200g bar white chocolate, chopped
    • 1 tsp vanilla bean paste



      The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

    • 2 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    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


    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.

    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.

    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.

    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.

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

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