This rich holiday tart features a spiced custard made with ripe UNS Persimmons, nestled in a buttery crust and finished with a golden brulée top. A perfect balance of warmth, sweetness, and winter charm.
Ingredients
- 1½ cups all-purpose flour
- ½ cup confectioners’ sugar
- ¼ tsp
- 115g cold unsalted butter, cubed
- 2 egg yolks
- 4–5 ripe UNS Persimmons (puréed)
- 1 cup heavy cream
- ¾ cup brown sugar
- 2 eggs
- 2 yolks
- 2 tsp ground ginger
- ¼ tsp nutmeg
- 1 cinnamon stick
- 2 star anise petals
- 1 clove
- 3 cardamom pods
- pinch black pepper
- ½ tsp salt
- 2–3 tbsp granulated sugar (for brulée top)
Method
- Make the crust: Blend flour, sugar, salt, and butter until crumbly. Add yolks, chill, roll out, and bake at 350°F for 25 min. Cool.
- Prepare filling: Simmer cream with whole spices, steep 1 hour, then strain. Mix with persimmon purée, eggs, sugar, and spices.
- Bake: Pour filling into crust and bake at 350°F for 35–45 min until edges are set and center is slightly wobbly. Cool completely.
- Finish & serve: Sprinkle sugar over top, brulée with torch until golden. Dust with powdered sugar if desired. Best served same day.
