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!
Adapted from Fine Cooking.