A ginger flavoured persimmon custard topped with vanilla is set in a white chocolate and chilli pastry. The flavours of chilli, ginger, vanilla and persimmon marry beautifully. Can be served warm or at room temperature.
Prep Time45 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: custard, pastry, persimmons, tarts, white chocolate
Pour the flour into a bowl. Grate in the chocolate. Add the butter and cut into small pieces with a knife. Rub the butter into the flour until the mixture resembles breadcrumbs.
Add enough water to just form a ball of dough – about 3 tbsp. Stir and form into a ball with your hands.
Roll out on a floured surface to about ⅛ cm. Cut rounds to fill 8 x 10cm tart tins. Place in the fridge to cool whilst getting on with the filling.
Scoop out the flesh from the persimmon’s which should already be soft and pulpy. Blend it to ensure it’s completely smooth (I used a stick blender).
Whisk the eggs in a bowl with a balloon whisk. Add the cream and sugar and whisk until smooth. Add the salt, ginger, lemon juice and persimmon pulp and whisk again until incorporated.
Spoon the filling into the 8 cases, filling them to the top. Grate a little vanilla over the top of each one.
Bake at 180℃ (350℉, Gas 4) for about 30 minutes until the pastry is golden and the filling has set.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.