I am going quite crazy these days on tantalizing holiday dishes, but it’s ok, what else you gonna do when you are snowed in?
Spiced Persimmon Tart
yields one 11-inch tart
2 fluid cups (16 fl oz) water
1 1/2 cups granulated sugar
1 cinnamon stick
2 cardamom pods
1 star anise
2 Fuyu persimmons, thinly sliced (make SURE you get Fuyu, not any other variety)
Combine the water and sugar in a heavy-bottomed saucepan over medium-high heat, stirring with a wooden spoon until the sugar is dissolved. Add the spices and bring to a boil. Reduce heat to low and add the persimmon slices. Cut the parchment paper into a circle the diameter of your saucepan, make a small hole in the center, and lay it directly on the persimmons. Press down gently to ensure all the slices are submerged in the syrup. Simmer for 20 minutes. Cool and store persimmons in spiced syrup (leaving spices in the syrup). Can be made in advance and refrigerated for up to one week.
Honey Yogurt Custard
238 gr (8.4 oz) whole plain Greek yogurt (get goat yogurt if you can, but Fage will do, as well)
3 large eggs
50 gr honey
1 Tbsp cornstarch
1/2 tsp vanilla
In a medium bowl, whisk together all ingredients until thoroughly combined. Refrigerate until needed (up to one day).
Graham Cracker Crust
240 gr (2 cups + 2 Tbsp) graham cracker crumbs
1 stick (8 Tbsp/4oz) unsalted butter, melted
Put the graham cracker crumbs and melted butter in a bowl and stir to thoroughly combine. Place an 11-inch tart pan on a baking sheet. Using your fingers, spread the crumb mixture into the tart pan, pressing to make a crack-free crust on the bottom and up the sides of the pan. Set aside until needed.
Assemble and Bake the Tart
Preheat the oven to 350º.
Pour the yogurt custard into the prepared tart shell and bake the tart (on the baking sheet to catch any seepage) for 20 minutes, or until custard is just set. Remove from oven. Gently take persimmon slices out of poaching syrup, allowing excess liquid to drip off, and arrange slices on the surface of the tart. Return tart to oven and bake 5 minutes more. Cool completely on a rack, and serve at room temperature. Tart keeps, covered and at room temperature, for up to 4 days.
Thanks to A baking life for the recipe!