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.
Prep Time 35 minutesminutes
Cook Time 1 hourhour
Chill Time 5 hourshours
Total Time 6 hourshours35 minutesminutes
Servings 10
Ingredients
For the crust
2cups(260g)all-purpose flour
¾cup(170g)unsalted butter, cold & cut into 1-inch pieces
¾cup(175g)light brown sugar, packed
1large egg, at room temperature, lightly beaten
1teaspoonsalt
For the persimmon puree
5medium(500g)ripe persimmons, peeled and diced into cubes
⅓cup(112g)honey
¼cup(60ml)water
For the filling
1teaspoonunflavored gelatin powder
1cup(240ml)heavy cream, divided
1 ½cups(339g)plain Greek yogurt
1tablespoonvanilla extract
¼teaspoonsalt
Instructions
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 about 2 inches 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 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.
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.
Bake the pie crust
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.
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
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 1/4 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.
Add the yogurt and vanilla then 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.
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.