Persimmon and Sea Buckthorn Tart

Ingredients

• Butter 15 oz
• Powdered Sugar 5 oz
• Whole egg 5 oz
• Salt 0 oz
• Wheat Flour 10 oz
• Sugar 10 oz
• Almond 5 oz
• Chicken Egg 5 oz
• Sea Buckthorn 5 oz
• Corn Starch 0 oz
• Milk 10 fl oz
• Vanilla extract 0 fl oz
• Persimmon 30 oz
• Meyer Lemon Juice 0 fl oz
• Gingerbread-flavored syrup 5 fl oz
• Chopped almonds 0 oz
• Lemon Balm 0 oz

Step-by-Step Guide

Step 1

In a mixing bowl, combine 150 grams of cold butter (for the dough, it's best to use butter with 72% fat content) and powdered sugar until smooth.

Step 2

Add 40 grams of egg yolks to the butter and mix well.

Step 3

Add the sifted flour and a pinch of salt, and mix well. The dough should come together into a ball; you can knead it by hand. Wrap the dough in plastic wrap and refrigerate for at least 5 hours, preferably overnight.

Step 4

For the custard, mix 80 grams of egg yolks and 70 grams of sugar, then add 25 grams of cornstarch. Whisk together until smooth and well combined.

Step 5

In a saucepan, gently heat the milk with vanilla extract until it is almost boiling.

Step 6

While whisking, gradually pour part of the hot milk into the egg mixture, then pour the egg mixture into the saucepan with the remaining milk. Stir constantly and cook over medium heat until it thickens. At this stage, do not leave the saucepan, as there is a risk of ending up with a sweet omelet instead of a cream. Large bubbles will rise to the surface.

Step 7

Remove the finished cream from the heat and whisk in 50 grams of butter.

Step 8

Transfer the cream to a clean container, cover it with plastic wrap directly on the surface, and place it in the refrigerator to cool completely.

Step 9

For the almond cream, melt 170 grams of butter and let it cool slightly.

Step 10

In a separate bowl, mix 100 grams of eggs with 150 grams of sugar.

Step 11

Add 170 grams of melted butter and whisk to combine.

Step 12

Add the sifted almond flour to the mixture and stir. Just like with the custard, cover it with plastic wrap directly on the surface and refrigerate.

Step 13

Lightly dust the parchment paper with flour, place the dough on top, cover with a second sheet of parchment, and roll out to a thickness of 3–4 mm.

Step 14

Cut out the base for the tartlet shells and strips for the sides from the dough.

Step 15

Distribute the dough among the tartlet molds. You should get 10 tartlets with a diameter of 12 cm. Prick the bottom of each tart with a fork and place them in the refrigerator for 10–15 minutes.

Step 16

Trim the excess dough, cover the tart shell with a sheet of parchment paper, and fill it with weights such as dried beans, rice, or buckwheat. The grains will prevent the bottom from rising. Place the tart in an oven preheated to 340°F (340 degrees Fahrenheit) for 10 minutes.

Step 17

For the sea buckthorn jam, bring the sea buckthorn puree to a boil in a small saucepan.

Step 18

In a separate bowl, mix 20 grams of sugar with 2 grams of starch, then add them to the saucepan with the puree.

Step 19

Whisk vigorously and reduce until it reaches a jelly-like consistency. Allow to cool.

Step 20

Remove the weights from the baked tart shell, spread a layer of sea buckthorn jam on the bottom, and then add a thicker layer of almond cream on top.

Step 21

Sprinkle with almond flakes on top and return the tartlet to the oven for another 20 minutes.

Step 22

Slice the persimmon into 7 mm thick rounds. Using culinary rings of different diameters, cut out circles from the persimmon flesh. Do not discard the trimmings. If the persimmons are small or have seeds, you can cut them into wedges for decoration. You will need about one third of the total persimmons for decoration.

Step 23

Peel the remaining persimmons, as the skin is not needed, and transfer the flesh to a saucepan, then blend it with an immersion blender.

Step 24

Add sugar syrup and lemon juice to the persimmon puree. This is a sauce for garnishing the dish.

Step 25

Spoon the custard into the prepared tartlet and smooth it out with a spatula.

Step 26

Arrange pieces of persimmon on top in a random pattern, squeezing sea buckthorn jam into the gaps between them.

Step 27

Garnish with mint or lemon balm leaves. Drizzle with persimmon sauce before serving.