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Persimmon Rose Tart with Spiced Custard

Persimmon Rose Tart with Spiced Custard

Equipment

  • 1 9" round tart pan with removable bottom

Ingredients
  

INGREDIENTS:

  • 1 8oz package gingersnaps (about 35-40 (2-inch) cookies)
  • 1/4 cup melted butter
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1/2 cup sugar, divided
  • 3 tbsp. cornstarch
  • 6 large egg yolks
  • 1 tsp. vanilla paste or extract
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 6-8 persimmons

Instructions
 

METHOD:

  • Preheat oven to 350°
  • Crush gingersnaps to a fine crumb using a food processor. (Gingersnaps can also be crushed in a large zip-top bag with a rolling pin. Be sure to crush finely to yield the best crust.) Add melted butter and mix until well combined.
  • Press mixture into a 9-inch tart pan with removable sides. Make sure to press tightly onto the bottom and up the sides of the tart pan. Place pan on a baking sheet and bake at 350° for 10-11 minutes or until golden and fragrant. Remove from oven and let cool.
  • Combine heavy cream, milk, and 1/4 cup sugar in a medium saucepan. Combine remaining 1/2 cup sugar, cornstarch, and egg yolks in a medium bowl. Heat saucepan of milk mixture over medium-high heat until mixture just begins to simmer. Scoop about 1/4 cup hot milk out of saucepan with a ladle or cup; slowly drizzle warm milk into egg yolk mixture, stirring constantly with a wire whisk.
  • Slowly add egg mixture to remaining milk mixture in the saucepan, stirring constantly with a wire whisk. Heat mixture for 1-2 minutes, or until mixture thickens to a pudding consistency.
  • Remove from heat and stir in vanilla, cinnamon, ginger, and nutmeg. Transfer custard to cooled crust. Cover with plastic wrap covering the surface of the custard; chill for at least 1 hour or overnight.
  • Thinly slice persimmon horizontally to about 1/8-inch using a mandolin or very sharp knife. Cut each slice in half, to yield half circles. Roll one half circle into a tight roll. Place it upright, skin side up, on the tart and continue to arrange half circle concentrically around to make a rose shape. Repeat with remaining slices of persimmon. Skin may be tender, so work delicately. Use remaining scraps for another purpose.
  • Serve immediately or chill before serving. Store, covered, in the fridge.