This Honey Yogurt Persimmon Tart is a deliciously light dessert! Fresh persimmon puree with hints of honey and brandy is swirled into a creamy whipped yogurt mousse and sits on top of a tender buttery crust. You won’t be able to stop yourself from going back for slice after slice!
Honey Yogurt Persimmon Tart recipe highlights
This tart is so light and creamy. It features the sweet and mild persimmon, which is now in season.
The puree is made with persimmon, brandy, and honey. It’s cooked until the persimmons are tender and the liquid thickens before going into the blender.
For this recipe, I used yogurt that is already flavored with honey and vanilla. If you can not find this flavor, you can substitute for just vanilla, add vanilla extract and honey to plain yogurt, or add honey to vanilla yogurt.
I had my first persimmon 10 years ago. That means I was in my 20’s by the time I tasted this wonderful fruit. My husband is the one who introduced them to me.
His family had a tree in their yard and every year they had an abundance of persimmons. Needless to say, I was eating a lot of persimmons during the fall.
Different types of persimmon
There are two types of persimmons. You have ones with flat bottoms, which are very firm. These are most often eaten raw. This is the variety I used for today’s tart.
Then there are ones that look more oval in shape. These are super soft with an almost liquefied center. This type of persimmon is actually best for baking if you can find it. I have a hard time locating this variety which is why I chose to use the firm ones. I just cooked the persimmons down with brandy and honey to get them tender enough to puree.
Honey Yogurt Persimmon Tart components
The filling for the tart is light and airy. Yogurt is folded into whipped topping and gelatin is added for stability. Half the pumpkin puree is spread over a buttery crust and the other half is swirled into the yogurt mousse. I adored the light, tangy flavor of filling. It doesn’t even need the crust!
But, because we can’t call this a tart without the crust, I had to incorporate it. The crust is super buttery. I mean like leak out of the springform pan during baking buttery. Make sure you set the pan on a cookie sheet so the butter doesn’t seep to the bottom of the oven. The smell of burning butter isn’t pleasant.
Grab your persimmons while they are in season and whip up this glorious Honey Yogurt Persimmon Tart!
More pie and tart recipes you’ll love
- Grapefruit Pie with Honey Whipped Cream
- Yogurt Tarts with Granola Crust
- Orange Ricotta Tart with Chocolate Ganache
Honey Yogurt Persimmon Tart
For the crust
- 2 cups all-purpose flour
- 3/4 cup unsalted butter, cut into 1-inch pieces
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature, lightly beaten
- 1 teaspoon salt
For the persimmon puree
For the filling
- 1 teaspoon unflavored gelatin powder
- 3/4 cup heavy cream, plus 3 tablespoons
- 1 and 1/2 cups vanilla honey flavored Greek yogurt, *
- 1/8 teaspoon salt
Make the crust
- Combine all the ingredients for the crust in a food processor. Pulse until the mixture comes together in large clumps. Transfer the dough to a 9-inch springform pan and press it gently with your fingertips onto the bottom and up the sides of the pan. Use a round measuring cup to firmly press the dough into a flat even layer. Cover and refrigerate for 1 hour. Meanwhile, make the puree.
Make the puree
- In a small saucepan, combine the persimmons, honey, and brandy. Bring to a boil over medium-high heat stirring occasionally. Reduce heat to medium and continue to cook for 10 minutes, or until the persimmons are soft and liquid had thickened. Carefully transfer to a blender and pulse the mixture into a puree. Scrape the puree into a small bowl and set aside to cool.
- Preheat the oven to 350ºF. Prick the bottom of the crust with a fork and line it with aluminum foil. Fill the crust with pie weights and bake for 20 minutes. Carefully remove the weights and foil. Bake the crust for an additional 20 minutes or until it is golden brown and dry. cool completely on a wire rack.
Make the filling
- In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water. Stir well and set aside for 5 minutes until the gelatin softens.
- Heat 3 tablespoons of heavy cream in a medium microwave-safe bowl for 45 seconds. Stir in the softened gelatin until the mixture is smooth and free of clumps. Add the yogurt and whisk until smooth.
- In a large mixing bowl, beat the remaining heavy cream to soft peaks. Gently fold the yogurt mixture into the cream.
- Spread half of the persimmon puree evenly across the bottom of the cooled crust. Pour the yogurt filling over the top and smooth it to the edges with the back of a spoon. Drop small spoonfuls of the remaining puree over the top of the yogurt filling and use a butter knife to swirl it around. Cover and refrigerate for 4 hours.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.