Skip to Content

Honey Yogurt Persimmon Tart

Light and creamy, this Honey Yogurt Persimmon Tart features the perfect combination of flavors - ripe persimmons turned into a puree with honey and a cheesecake-like filling with a light vanilla flavor.

A slice of a honey yogurt persimmon tart with a fork cutting a bite off
Table of Contents:

A Light & Creamy Dessert

This Honey Yogurt Persimmon Tart makes the perfect fall dessert. It's slightly sweet but not too heavy, made with perfectly ripe persimmons.

The trick when working with a mild ingredient like persimmon is to not overdo it with the other flavors. In this case, the honey in the persimmon puree is more than enough for the recipe.

There's no need to add it into the whipped yogurt mousse. It's just enough to taste the subtle flavor and appreciate it but not allow it to overpower the also sweet persimmons.

This honey yogurt persimmon tart begins with a simple homemade crust, which is then topped with a 3 ingredient persimmon puree (one of those ingredients is water!), then a layer of yogurt mousse.

The yogurt filling uses gelatin to keep it light, fluffy, and creamy, giving it an almost cheesecake-like texture that melts in your mouth!

Overhead view of a honey yogurt persimmon tart

What Are Persimmons?

Persimmons are a fruit that looks very similar to tomatoes but is actually a berry that grows on a tree. They can range anywhere from yellow to red in color and have a sweet, mild, honey-like flavor when they're ripe.

You can eat persimmons like any other fruit and bite into them raw (though I don't recommend this unless they're ripe! Unripe persimmons are very bitter!) but they can also be used in a variety of recipes, like today's tart recipe.

The 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 water and honey to get them tender enough to puree.

What You'll Need

Each part of this persimmon tart recipe requires just a few ingredients, most of which are pantry staples. If you have persimmons and gelatin in your pantry, you likely have everything you need to make this sweet dessert.

  • All-purpose flour
  • Unsalted butter - Buter should be cold and cut into pieces.
  • Light brown sugar
  • Egg - The egg should be at room temperature and lightly beaten.
  • Salt
  • Persimmons - Be sure to use ripe persimmons, peeled and cut into cubes.
  • Honey - Adds the honey flavor throughout the tart.
  • Water
  • Unflavored gelatin powder - Helps keep the filling stable and gives it an almost cheesecake-like texture.
  • Heavy cream - Makes the filling nice and creamy.
  • Greek yogurt - You'll want plain, full fat Greek yogurt.
  • Vanilla extract - Adds a light flavor to the filling.

How to Make Honey Yogurt Persimmon Tart

Be sure to make this persimmon recipe several hours before you intend to eat it, as it does need to chill for at least 4 hours.

Make the crust. Combine all ingredients in the food processor, pulsing until the mixture is in large clumps. Transfer to a springform pan and press onto the bottom and 2 inches up the sides. Cover and refrigerate for an hour.

*You can use any pan with a removable rim like a tart pan.

Make the puree. Remove the top of the persimmons and cut the fruit into cubes.

Boil the persimmons, honey, and water. Reduce to medium and cook until the persimmons are soft and the liquid has thickened. Use an immersion blender to pulse the mixture into a puree.

Bake the crust. Prick the bottom of the pie crust with a fork and line with aluminum foil. Fill the pie crust with weights and bake. Remove the weights and bake for an additional 15-20 minutes, until golden brown and dry.

Make the filling. Sprinkle the gelatin over cold water. Stir and let it sit until the gelatin softens. Heat heavy cream and stir in the gelatin until smooth and free of clumps.

Whisk in the yogurt and vanilla. Beat the remaining heavy cream to soft peaks then fold the yogurt mixture into the cream.

Assemble the tart. Spread half of the persimmon puree across the bottom of the cooled crust. Pour the yogurt filling on top.

Drop small spoonfuls of the remaining puree over the top. Swirl it around with a butter knife.

Chill. Cover and refrigerate for 4 hours.

Just before serving you can layer fresh persimmon slices over the top of the tart.

Tips for Success

Here are a few notes of things I've found helpful when making this honey yogurt tart.

  • Press the crust in an even layer. Use a round measuring cup to firmly press the dough into a flat even layer. If the crust puffs up, you can use a measuring cup to press it back down.
  • Use a graham cracker crust. If you'd prefer to use a graham cracker crust for your tart, you can do that - it does taste delicious! Follow the instruction in the graham cracker crust recipe preparation and baking.
  • Use brandy instead of water. For even more flavor in the persimmon puree, use brandy instead of honey. The alcohol cooks out but will leave you with a flavor that pairs perfectly with the honey and persimmons.
  • Use real vanilla. It's important to use pure vanilla extract and not imitation vanilla for this recipe. Since the other flavors are so mild, using imitation vanilla can really give this dessert a different flavor.
A slice of honey yogurt persimmon tart

Serving Suggestions

Keep the honey yogurt persimmon tart in the fridge until it's time to serve. Then cut into slices and serve, like you would a pie. With the yogurt filling, there's no need to add anything extra as a topping. Just slice and enjoy!


How to Store Leftovers

Your persimmon tart will last in the fridge for up to 2 days when covered tightly. I do not recommend trying to freeze the tart as the yogurt and gelatin filling will not freeze well.


More Dessert Recipes

NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!

Printable Recipe

A slice of honey yogurt persimmon tart

Honey Yogurt Persimmon Tart

Yield: 10 people
Prep Time: 35 minutes
Cook Time: 1 hour
Chill Time: 5 hours
Total Time: 6 hours 35 minutes

Light and creamy, this Honey Yogurt Persimmon Tart features the perfect combination of flavors - ripe persimmons turned into a puree with honey and a cheesecake-like filling with a light vanilla flavor.

Ingredients

For the crust

  • 2 cups (260 g) all-purpose flour
  • ¾ cup (170 g) unsalted butter, cold & cut into 1-inch pieces
  • ¾ cup (175 g) light brown sugar, packed
  • 1 large egg, room temperature, lightly beaten
  • 1 teaspoon salt

For the persimmon puree

  • 5 medium (500 g) ripe persimmons, peeled and diced into cubes
  • ⅓ cup (112 g) honey
  • ¼ cup (60 ml) water

For the filling

  • 1 teaspoon unflavored gelatin powder
  • 1 cup (240 ml) heavy cream, divided
  • 1 ½ cups (339 g) plain Greek yogurt
  • 1 tablespoon vanilla extract
  • ¼ teaspoon salt

Instructions

Make the crust

  1. Combine all the ingredients for the crust in a food processor. Pulse until the mixture comes together in large clumps.
  2. Transfer the dough to a 9-inch springform pan and press it gently with your fingertips onto the bottom and about 2 inches up the sides of the pan. Use a round measuring cup to firmly press the dough into a flat even layer.
  3. Cover and refrigerate for 1 hour. Meanwhile, make the puree.

Make the puree

  1. In a small saucepan, combine the persimmons, honey, and water. Bring to a boil over medium-high heat stirring occasionally. Reduce heat to medium and continue to cook for 10-20 minutes, or until the persimmons are soft and liquid had thickened.
  2. Use an immersion blender or carefully transfer to a blender and pulse the mixture into a puree. Scrape the puree into a small bowl and set aside to cool.
  3. 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. If the crust puffs up, you can use a measuring cup to press it back down.
  4. Carefully remove the weights and foil. Bake the crust for an additional 15-20 minutes or until it is golden brown and dry. Cool completely on a wire rack.

Make the filling

  1. 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.
  2. Heat ¼ cup (60ml) of the heavy cream in a medium microwave-safe bowl for 30 seconds. Stir in the softened gelatin until the mixture is smooth and free of clumps.
  3. Add the yogurt and vanilla then whisk until smooth.
  4. In a large mixing bowl, beat the remaining heavy cream to soft peaks. Gently fold the yogurt mixture into the cream.
  5. Spread half of the persimmon puree evenly across the bottom of the cooled crust.
  6. 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.
  7. Cover and refrigerate for 4 hours.

Notes

Crust: You can make this in a graham cracker crust if that's preferred. Follow the instruction in the graham cracker crust recipe preparation and baking.

Persimmons: There are two types of persimmons. I used the ones with the flat bottoms. They are firm but soften when cooked. The oval-shaped persimmons are soft with an almost liquified center. These can be hard to find but will also work if spot them.

Water: Change it up by using brandy instead. The alcohol will cook out and leave behind a wonderful flavor that pairs great with the honey and persimmons.

Vanilla: I highly recommend using pure vanilla extract. The imitation vanilla can affect the overall flavor of the tart.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 471Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 84mgSodium: 298mgCarbohydrates: 59gFiber: 4gSugar: 35gProtein: 8g

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients you used in the recipe.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

Adapted from Fine Cooking.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Kim

Friday 15th of September 2017

If I add the vanilla and honey to the yogurt. How much of each ?

Jen Sobjack

Friday 15th of September 2017

Just do it by taste. Add a little at a time until it tastes the way you like it.

Nao

Monday 21st of November 2016

If I don't have brandy can I substitute sherry or rum? Thanks.

Jen Sobjack

Tuesday 22nd of November 2016

Rum would be a great substitute!

Darlene

Sunday 20th of November 2016

Hi Jen, Can you tell me how many cups of persimmon does this recipe take? Thanks, Darlene

Jen Sobjack

Monday 21st of November 2016

I didn't measure the persimmon by cups. You need 5 persimmons for the recipe.

Jessica @ Sweetest Menu

Wednesday 25th of November 2015

Wow! What a gorgeous tart! I've never cooked with persimmon before - I think I need to try!

Jen

Monday 30th of November 2015

Thanks, Jessica! Persimmons are so much fun to bake with!

[email protected]

Wednesday 25th of November 2015

Jen I have never baked with Persimmons ever but this tart really wants me to go buy some just so I can try!! This is one stunning tart,girl!

Jen

Monday 30th of November 2015

Thanks, Ami!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

↑ Back to top

Skip to Recipe