The persimmon is the luxurious fruit of winter. Persimmon is delicious fruit of different verity. The most widely cultivated of these are the Oriental or Japanese persimmon, the ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species. The varieties may be spherical, acorn, or pumpkin shaped.
When I was a child we use to have 2 persimmon trees in our backyard. It was such a joy to see these trees blooming and then seeing the persimmons growing on the branches by end of fall (when most of the other trees are dry and no leaves on). The persimmon trees just looked like Christmas trees with orange ornaments.
The persimmon and spice compote is so delicious, make more of it and just refrigerate it and serve it as a topping on any dessert, for breakfast or for afternoon tea. This chocolate persimmon compote tart is the best Holiday chocolate tart by far, the colors, ingredients and flavors are spectacular and totally resemble the season.
Ingredients
- 4 ripe and soft persimmon
- 1/4 cup sugar
- 1/2 vanilla bean
- 1 cinnamon stick
- 1/4 cup water
- 1 star Anise
- 2 whole cloves
- 1+1/2 cup all purpose flour
- 1/4 cup sugar
- 1/2 cup cold butter (cubes)
- 1 large egg
- 1/4 teaspoon salt
- cold ice water as needed
- 100 ml milk
- 200 ml whipping cream
- 150 gr dark chocolate (good quality)
- 150 gr milk chocolate (good quality)
- 2 large eggs
- 1 teaspoon vanilla
- 2 large persimmons
- some mint
Instructions
- Wash and cut each persimmons into 8 pieces and place it in a pot, add sugar, water, spices and vanilla bean seeds to the persimmons. Place pot over medium heat and cook for 20 minutes, turn off heat remove the spices and set the persimmon aside.
- In a large bowl mix flour, sugar and salt, add butter cubes and using your finger tips try to work the butter into the flour until the butter pieces become the size of lentil. Add egg and use a spoon and mix until dough forms. (Add ice cold water 1 teaspoon at a time if needed.) Wrap dough with plastic wrap, rest and chill in the fridge for 30 minutes.
- Meanwhile place a small saucepan over medium heat, pour in milk,cream and vanilla, bring to boil. Turn off heat and add the 2 types of chocolate and with continues stirring melt the chocolate. In a large bowl whisk the 2 eggs then while quickly stirring add in 2 tablespoons of the warm melted chocolate cream mixture, mix to fully incorporate, then add more and stir until all the chocolate mixture gets fully incorporated with the egg. (tempering the egg) Now return the mixture to pot and place pot over medium low heat and while gently stirring cook for 2-3 minutes. Remove from heat add the persimmon compote to the chocolate filling, mix and set aside.
- Take the dough out of the fridge, unwrap, use a rolling pin and roll out dough until thin and big enough to cover the bottom and sides of a 9 inch square (or any shape) tart pan. Place dough in the pan and adjust to cover the base and all sides. Use a fork and poke few holes in the pastry, place baking paper over the pastry and pour some beans over the paper to fully cover it. (for blind baking)
- Preheat oven to 375 F. Place the tart pan on a baking tray, place tray on the oven's middle rack and bake for 20 minutes. Take out of oven remove the beans and the paper and cool for 10 minutes.
- Reduce oven heat to 350 F. Place the tart pan on a baking tray, pour the chocolate persimmon filling in the half baked sweet tart shell, place the baking tray in the oven and bake for 45 minutes or until the edges are fully cooked and center is still a bit jiggling. Take out of oven and let it cool for 2 hours then place it in the fridge for another 2 hours. Take the tart out of the pan, plate and garnish the tart with some thinly sliced persimmon and mint leaves.
Bon Appetite
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