Honey Yogurt Persimmon Tart

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Honey

• Baking & Spices

  • 2 cups All-purpose flour
  • 3/4 cup Brown sugar, packed light
  • 1 1/8 tsp Salt

• Dairy

  • 3/4 cup Butter, unsalted
  • 3/4 cup Heavy cream
  • 1 1/2 cups Vanilla honey flavored greek yogurt

• Desserts

  • 1 tsp Gelatin, unflavored powder

• Beer, Wine & Liquor

  • 1/4 cup Brandy

• Other

  • 5 Small ripe persimmons (peeled and diced into cubes

Found on bakedbyanintrovert.com

Description

Directions

• Combine all the ingredients for the crust in a food processor. Pulse until the mixture comes together in large clumps. Transfer the dough to a 9-inch springform pan and press it gently with your fingertips onto the bottom and up the sides of the pan. Use a round measuring cup to firmly press the dough into a flat even layer. Cover and refrigerate for 1 hour. Meanwhile, make the puree.
• In a small saucepan, combine the persimmons, honey, and brandy. Bring to a boil over medium-high heat stirring occasionally. Reduce heat to medium and continue to cook for 10 minutes, or until the persimmons are soft and liquid had thickened. Carefully transfer to a blender and pulse the mixture into a puree. Scrape the puree into a small bowl and set aside to cool.
• Preheat the oven to 350ºF. Prick the bottom of the crust with a fork and line it with aluminum foil. Fill the crust with pie weights and bake for 20 minutes. Carefully remove the weights and foil. Bake the crust for an additional 20 minutes or until it is golden brown and dry. cool completely on a wire rack.
• In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water. Stir well and set aside for 5 minutes until the gelatin softens.
• Heat 3 tablespoons of heavy cream in a medium microwave-safe bowl for 45 seconds. Stir in the softened gelatin until the mixture is smooth and free of clumps. Add the yogurt and whisk until smooth.
• In a large mixing bowl, beat the remaining heavy cream to soft peaks. Gently fold the yogurt mixture into the cream.
• Spread half of the persimmon puree evenly across the bottom of the cooled crust. Pour the yogurt filling over the top and smooth it to the edges with the back of a spoon. Drop small spoonfuls of the remaining puree over the top of the yogurt filling and use a butter knife to swirl it around. Cover and refrigerate for 4 hours.