Persimmon tart Mini panettone zuccotti with coffee custard cream

Excellent for breakfast and as a snack, or as a dessert after a meal Persimmon cobbler it is a dessert with a rather easy recipe. The basis is classical shortcrust pastry, the stuffing a composed prepared with the sweetest and most pulpy autumn fruits. Simple steps for one genuine cake with disarming goodness.

Ingrediants

  • shortcrust pastry flavored with lemon zest
  • 4 ripe persimmons
  • 120 g of brown sugar
  • the juice of 1/2 lemon

How to prepare: Persimmon tart

If you are looking for a genuine and delicious cake, prepared with simple ingredients and seasonal fruit, the Persimmon cobbler is the right recipe.

A base of shortcrust pastry flavored with lemon zest and a filling of only sweetened fruit and, of course, a very simple persimmon compote. Thus was born this excellent tart a Breakfast And snack with a cup of tea. If you then want to turn it into an exquisite one dessert serve it with one dark chocolate ganache rather fluid seal.

Greedy variants on the theme of fruit tarts, particularly suitable for the autumn period are the apple, amaretti and chocolate tart, the tart with chestnut cream and the pumpkin tart.

With the apple persimmons, which remain firm even when ripe, you can prepare the persimmon, pomegranate and pistachio crumble.

OTHER DELICIOUS RECIPES: Pear tart with almond cream, Caramelized apple and orange tart, Lemon tart, Apple tart

Easy execution Preparation time 30 min Cooking time 45 min Resting place Refrigerator Standing time 60 min Servings 6 – 8

How to prepare: Persimmon tart

Persimmon Tart Preparation - Step 1

Persimmon Tart Preparation - Step 1

To make the persimmon tart, start preparing the shortcrust pastry following the procedure of the basic recipe and combining the grated rind of an untreated lemon with the indicated ingredients. While the pasta rests in the refrigerator (for at least an hour), prepare the persimmon compote. Collect the fruit pulp in a bowl by removing the skin covering them. Transfer it to a non-stick pan with the brown sugar and lemon juice and cook for about 20 minutes. If you like a smoother texture, blend with an immersion blender.

Persimmon Tart Preparation - Step 2

Persimmon Tart Preparation - Step 2

When the compote is ready, remove it from the heat and let it cool slightly. Remove the shortcrust pastry from the refrigerator.

Persimmon Tart Preparation - Step 3

Persimmon Tart Preparation - Step 3

Roll out two-thirds of the dough on a rolling pin to a thickness of 3-5 millimeters, and line a tart mold with a removable base with a diameter of 24 centimeters. Prick the bottom with the tines of a fork and fill it with the persimmon compote, leveling with the back of a spoon.

Persimmon Tart Preparation - Step 4

Persimmon Tart Preparation - Step 4

Roll out the remaining dough and with a toothed wheel cut out many strips with which to decorate the surface of the tart. Bake the cake in a preheated oven at 180 degrees for 25 minutes.

Persimmon Tart Preparation - Step 5

Allow the persimmon tart to cool completely before removing it from the mold and serving.

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