Spiced Spanish Persimon® and custard tart
Ingredients
Metric
Imperial
Spiced crème pâtissière
- 150ml of milk
- 30g of caster sugar
- 2 egg yolks
- 20g of Doves Farm Plain White Flour
- 1/2 cinnamon stick
- 1 clove
- 1/2 star anise
- 1 pinch of salt
Spiced Persimon® tart
- 1 sheet of puff pastry
- 2 persimmons, sliced 3mm thick
- 50g of butter, melted
- 1 tbsp of honey
- 1 pinch of ground cinnamon
- 1 pinch of ground ginger
- 1 pinch of ground nutmeg
To garnish
- 1 tbsp of pistachio nuts, chopped
- 1 pinch of dried rose petals
SAVE RECIPE
Method
1
First, make the crème pâtissière. Put the milk and spices into a pan, bring to the boil, then remove from the heat and leave the spices to infuse
2
Meanwhile, in a mixing bowl, whisk the sugar with the egg yolks until thick and pale, then whisk in the flour
3
Strain the spices out of the milk, then slowly whisk into the egg mixture. Once combined, pour back into the pan and place back over a low heat. Stir constantly to avoid lumps. After 4-5 minutes the mixture will thicken up – ensure you keep it on a low heat, as if it thickens up too quickly the floury taste won't have time to cook out
4
Transfer the crème pâtissière to a bowl and cover directly with clingfilm to avoid a skin. Place in the fridge to cool a little
5
Place the melted butter in a large bowl and stir in the honey and spices. Stir well and then add the Spanish Persimon® slices. Toss to coat each slice well
6
Use a small knife to score a 1cm border around the edge of the pastry. Prick the inside rectangle all over with a fork
7
Once the crème pâtissière has cooled to room temperature, spread it over the base of the tart (leaving the 1cm border bare)
8
Preheat an oven to 180°C/gas mark 4
9
Layer the Spanish Persimon® slices in rows over the pastry and then bake for 25–30 minutes or until the pastry border is a nice deep golden brown. Check halfway through the cooking time – if the tart is puffing up, pierce with a knife and it will fall flat again
10
Glaze the Spanish Persimon® tart with the leftover spiced butter and sprinkle with pistachios and rose petals to finish. Enjoy warm with a scoop of vanilla ice cream, if desired
First published in 2019
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