Persimmon custard tarts

Persimmon custard tarts recipe

0 ratings

The delicate flavour of persimmons (also known as Sharon fruit) is a perfect match for rich, warming cinnamon in these heavenly tarts. Brush them with an apricot jam glaze for a stunning, vibrant finish. See method

  • Serves 4
  • 45 mins to prepare and 50 mins to cook, plus chilling
  • 651 calories / serving

Ingredients

  • 375g pack ready rolled lighter shortcrust pastry
  • 375ml whole milk
  • 1 vanilla pod, halved
  • 2 eggs, 3 egg yolks and 1 egg white
  • 75g caster sugar
  • 1 tsp cinnamon
  • 4 persimmons, halved and very finely sliced

Each serving contains

  • Energy

    2735kj
    651kcal
    33%
  • Fat

    29g 42%
  • Saturates

    12g 61%
  • Sugars

    46g 51%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 82.9g Protein 16.3g Fibre 6.3g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. On a floured surface, roll the pastry into a roughly 35cm square, as thin as a 20p piece. Cut into 4 and line 4 x 10.5cm tart tins with the squares, letting them hang over the sides. Put the tins on a baking sheet, prick the tart bases and chill for 30 mins.
  2. Line the pastry with nonstick baking paper and fill with baking beans. Blind bake for 10 mins, then remove the paper and beans and cook for a further 5-10 mins, until the base is turning golden and cooked through. Brush the pastry with egg white and cook for 2 mins. Remove to a wire rack. Trim away any overhanging pastry. Turn the oven down to gas 1, 140°C, fan 120°C.
  3. Meanwhile, heat the milk in a small pan with the vanilla until almost boiling. Whisk the eggs, egg yolks, sugar and cinnamon in a bowl. Pour the hot milk over the eggs, whisking, then strain into a jug.
  4. Divide between the tins and bake for 25 mins in the centre of the oven, until set, but still wobbly in the middle.
  5. Remove from the oven, arrange the persimmon in a petal effect and bake for 5 mins more. Remove and allow to cool before serving.

Tip: Give the tarts a lovely glaze by brushing with a little apricot jam mixed with 1 tsp hot water just before you bake them in step 5.

See more Adventurous baking recipes

Persimmons may only be available in limited stores

You may also like

Be the first to comment

blog comments powered by Disqus