Brûléed Persimmon Tarts with Maple Cream Cheese

Brûléed Persimmon Tart with maple cinnamon cream cheese

5 from 1 vote

Brûléed Persimmon Tarts with Maple Cream Cheese

These persimmon tarts are a fun autumn dessert. It’s full of texture and different flavors to keep your palate entertained. Crunchy graham cracker crust filled with cinnamon maple cream cheese and topped with thinly sliced Fuyu persimmons.

Yield: 4 five-inch tarts or one 9-inch tart

Prep Time25

Cook Time15

Total Time40

Course: Dessert

Cuisine: American, Asian

Servings:

Author: Maryanne Cabrera

Ingredients

Graham Oat Crunch:

1 cup rolled oats (90 g), also called old fashioned oats
6 full graham cracker sheets
2 Tablespoon granulated sugar (25 g)
½ teaspoon kosher salt
7 Tablespoon unsalted butter, (100 g) melted and cooled

Maple Cinnamon Cream Cheese:

1 ½ cup brick style cream cheese (340 g) softened, room temp
2 Tablespoon dark maple syrup
1 teaspoon ground cinnamon
1 ½ cup powdered sugar (170 g), also called confectioners' sugar
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt

Toppings:

thinly sliced Fuyu persimmons as needed
superfine or granulated sugar, for topping

Instructions

Graham Oat Crust:

Preheat oven to 350℉. In a food processor, barely pulse together rolled oats, graham crackers, sugar, and salt. You do not want to end up with oat flour. Pulse just until the rolled oats are somewhat broken up. Add in melted butter and stir until mixture comes together. Press into four small tart pans with removable bottom.
Bake for 12-15 minutes until crust is set and golden brown. Crust may slightly puff up during baking. Use the bottom of a glass or measuring cup to gently press crust into shell. Set aside and allow to cool to room temperature before filling.

Maple Cinnamon Cream Cheese:

Whip cream cheese until smooth. Add maple syrup and cinnamon. Mix until incorporated. Add powdered sugar, vanilla and sea salt. Mix until smooth. Adjust thickness by adding additional powdered sugar a couple tablespoons at a time until desired sweetness/thickness is achieved.

Assembly:

Fill cooled graham oat crusts with maple cinnamon cream cheese. Spread into an even layer. Arrange sliced persimmons on top of cream cheese. Keep chilled until ready to use. Before serving, generously sprinkle sugar over persimmon and cream cheese. Use a kitchen torch to brûlée the sugar, being careful not to burn the crust. Serve immediately.

Notes

Best enjoyed immediately after brûlée-ing the persimmon.

Fuyu vs Hachiya persimmons:

The fuyu is much smaller and flatter than the hachiya. It is little less intimidating to those new to the fruit. They’re great to eat raw, texture is a like a crisp apple.
The fuyu is best eaten while it is still firm. Peel the skin and quarter the fruit into wedges. I rarely use fuyu for cooking. It is better for snacking and salads.
The hachiya is elongated and acorn shaped. They taste really tart and chalky when firm and unripe. Let them ripen and soften a bit before eating. I find that hachiyas are best suited for baking. When soft, you can easily squeeze out the pulp and mix it into batters.

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