The persimmon tart with honey and ginger glaze and a custard cream filling that provides a nice contrast in texture to the delicate puff pastry shell.
ingredient
- 2 persimmons
- 1 package puff pastry sheets, Pepperidge Farms
- 1 egg, egg wash for brushing (1 egg with 1 tablespoon of water)
- 4 ¼ cups whole milk
- 1 vanilla bean, split
- 8 ounces granulated sugar
- 5 tablespoons cornstarch
- 9 large egg yolks
- ¼ cup unsalted butter
- 1 slice ginger, ¼-inch thick
- ⅛ cup honey
- ⅛ cup water
Directions
- Place the oven rack in the center position and preheat to 400°F (204°C).
- Unfold the puff pastry sheet on a work surface covered with parchment paper. It's best to cut the tart shells out when the pastry is semi-frozen. So it's easier to unroll, cut and layer onto your baking sheet.
- Line a baking sheet with parchment paper.
- Using a cookie cutter, create a 4-inch bottom layer, then poke several holes into the dough to prevent the dough from rising too much as it bakes. Brush with a thin coating of egg wash.
- For the top layer, cut a 4-inch round, then using a 3-inch round, cut a hole out of the center of the 4-inch round. Place on top of the base. Transfer the cut out shells to the baking sheet.
- Brush the puff pastry top with egg wash. Bake the puff pastry shells until puffed and golden brown, about 20 minutes. Remove from the oven and allow to cool.
- Heat milk and vanilla bean over medium heat in a medium saucepan. When the milk reaches 90°F (32°C), stir in 3 ounces of sugar. Allow the milk to come to a simmer, with small bubbles forming on the edges, and then turn off the heat.
- Scrape the inside of the vanilla bean with a knife and put the seeds into the milk, whisk to combine.
- In a mixing bowl, combine the remaining sugar with the cornstarch.
- Place the egg yolk in a separate bowl and add the cornstarch and sugar mixture. Whisk thoroughly to combine, leaving no residual cornstarch.
- In the bowl containing the egg mixture, gradually whisk in the hot milk into the egg yolk mixture to temper the eggs.
- Return the egg and milk mixture to the pan and cook over medium-high heat, whisking vigorously until the cream boils and is well thickened. The custard should not have a residual starch flavor. Turn off the heat and whisk the butter into the custard.
- Transfer filling to a bowl and chill over an ice bath. Once cooled, cover and keep refrigerated until ready to use. If the custard solidifies after cooling, place the custard in a mixing bowl, then using the whip attachment, beat the mixture until smooth.
- In a small saucepan, steep ginger in the water and honey mixture over medium-low heat, until the mixture reduces by half (⅛ cup). The glaze should be slightly thinner than the honey so that it can be easily brushed on top of the persimmons, yet sticks the fruit.
- Fill each tart shell with a generous amount of custard filling.
- To prepare the persimmon slices, cut the fruit into quarters, then remove the skin from the fruit. Thinly slice the persimmons to about ⅛ to ¼-inch wedges.
- Arrange the persimmons slices into a cylindrical fan on top of the custard filling. Generously glaze the slices.
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