Holiday Desserts Part 2: Persimmon Custard Tart

I’ve had such a hetic few weeks with the holidays and preparing for my trip to Iceland this Febuary. I’m super excited! The blue lagoon has been top on my list of places to visit. I’ve even been practicing night photography in anticipation of the Northen Lights. I can’t wait to see what kinds of delicious foods they have in Reykjavik.

Long story short, I’m back! Before my month long hiatus I was talking about my holiday desserts so let’s jump back in.

I absolutely love baked custard. A custard pie seemed like an amazing idea. I just knew warm crispy pie crust and sweet, creamy, custard was going to be a match made in heaven. I used a traditional British custard recipe with double cream and caster sugar but twisted it a little by added very thinly sliced persimmons.

It was my favorite thing ever. I’m not (well I am slightly) ashamed to say I ate half of it as soon as it was out of the oven.

Persimmon Custard Tart

1 frozen or homemade pie crust for 9″ pan
1 cup double cream &; 1 cup whole milk or 2 cups whole milk
1 cup caster (very fine) sugar
8 egg yolks
1 tbsp vanilla paste or extract
zest of one lemon
1/2 tbsp Vietnamese cinnamon
1/4 tsp: powdered cloves, nutmeg, cardamon & Fiori di Siciliam
rsimmons, sliced thinly
Cranberry Ginger syrup; to glaze finished tart

Preheat oven to 325 F.

Line the bottom of a 9 inch tart pan (with removable bottom) with pie dough.

Cover dough with parchment paper, fill with raw beans or baking chain, and bake for 15 minutes. Remove parchment paper and bean and bake for an additional 10-15 minutes until lightly browned.

Over medium heat bring cream, milk, vanilla, lemon zest, fiori di Scilla, and spices to a boil. Reduce heat to low and simmer for about 25 minuets.

In the in the bowl of a stand mixer fitted with whisk attachment, beat egg yolks and sugar until pale.

Add a bit of the warm cream mixture to the egg yolks to prevent cooking then add the rest of the cream, whisking as you pour.

Pour custard through fine mesh seive into a bowl and allow to sit for at least 30 mins before skimming the top.

Carefully pour custard into prepared tart shell and bake on center rack for about 30 minuets or until set but still slightly wobbly. Remove from heat and arrange persimmons on top of the tart. Return to oven and cook for another 10 minutes.

Brush finished tart with Cranberry-ginger glaze and finish with pomegranate arils.

Join me next time when I use a rare and beautiful apple to make a cake!