Spicy Persimmon Tart

Category5 701 Last Update: Mar 15, 2021 Created: Mar 15, 2021 0 0 0
Spicy Persimmon Tart
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy
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Here is a tart with a light yoghurt filling and a delicious persimmon soaked in the aroma of spices. It is very easy to prepare, so you don't have to wait for the weekend.

Ingredients

Directions

  1. Cut the persimmon into thin slices. In a heavy-bottomed saucepan, combine 400 ml of water and sugar and heat over medium heat, stirring with a wooden spoon, until the sugar is completely dissolved. Add cinnamon, star anise and cardamom and bring to a boil. Reduce heat to low and add persimmon slices. Cut a circle out of parchment paper like your saucepan, cut a hole in the center, and cover the persimmon so that it sinks into the syrup. Simmer for 20 minutes. Remove the pan from heat and cool the persimmon in the syrup.
  2. Prepare the filling. Whisk eggs with honey and vanilla extract. Add yogurt and starch and stir.
  3. Grind the cookies into crumbs in a food processor, add softened butter and stir.
  4. Place the crumbs in a low-sided mold with a diameter of 28 cm and tamp well, pressing the crumbs to the sides. Additionally tamp the bottom with a glass.
  5. Preheat oven to 175 ° C. Pour the filling into the base pan and place the pie in the oven for 20 minutes. Remove the persimmon from the syrup and, shaking off the liquid, put it on the cake. Return the mold to the oven and bake for another 5 minutes.
  6. Remove the cake pan and cool on a wire rack. Serve cold.

Spicy Persimmon Tart



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 2 hours 30
  • Calories: -
  • Difficulty: Easy

Here is a tart with a light yoghurt filling and a delicious persimmon soaked in the aroma of spices. It is very easy to prepare, so you don't have to wait for the weekend.

Ingredients

Directions

  1. Cut the persimmon into thin slices. In a heavy-bottomed saucepan, combine 400 ml of water and sugar and heat over medium heat, stirring with a wooden spoon, until the sugar is completely dissolved. Add cinnamon, star anise and cardamom and bring to a boil. Reduce heat to low and add persimmon slices. Cut a circle out of parchment paper like your saucepan, cut a hole in the center, and cover the persimmon so that it sinks into the syrup. Simmer for 20 minutes. Remove the pan from heat and cool the persimmon in the syrup.
  2. Prepare the filling. Whisk eggs with honey and vanilla extract. Add yogurt and starch and stir.
  3. Grind the cookies into crumbs in a food processor, add softened butter and stir.
  4. Place the crumbs in a low-sided mold with a diameter of 28 cm and tamp well, pressing the crumbs to the sides. Additionally tamp the bottom with a glass.
  5. Preheat oven to 175 ° C. Pour the filling into the base pan and place the pie in the oven for 20 minutes. Remove the persimmon from the syrup and, shaking off the liquid, put it on the cake. Return the mold to the oven and bake for another 5 minutes.
  6. Remove the cake pan and cool on a wire rack. Serve cold.

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