Prep time: 30 min
Ready in: 1 hour, 30 min
Serves: 6- 8
Ingredients:
POACHED PERSIMMONS:
2 c. water
1 1/2 c. granulated sugar
1 cinnamon stick
2 cardamom pods
1 star anise
2 Fuyu persimmons, thinly sliced
CUSTARD:
1 c. plain, Greek yogurt
3 large eggs
3 T. honey
1 T. cornstarch
1/2 tsp. vanilla
CRUST:
1 3/4 c. cinnamon graham cracker crumbs
1/2 c. gingerbread cookie crumbs
1/2 c. butter- melted
Directions:
- Combine water and sugar in a heavy-bottomed saucepan over medium-high heat, stirring with a wooden spoon until the sugar is dissolved
- Add spices and bring to a boil
- Reduce heat to low and add persimmon slices
- Cut parchment paper into a circle the diameter of saucepan, make a small hole in the center, and lay it directly on the persimmons, pressing down gently to ensure all slices are submerged in syrup
- Simmer for 20 min
- In a medium bowl, whisk together all custard ingredients until thoroughly combined
- Refrigerate until needed (up to one day)
- Put graham cracker crumbs and melted butter in a bowl and stir to thoroughly combine
- Place an 11" tart pan on a baking sheet
- Using fingers, spread crumb mixture into tart pan, pressing to make a crack-free crust on bottom and up sides of pan
- Set aside until needed
- Remove persimmons and syrup from heat and let cool, then refrigerate until ready to use (up to one week)
- Preheat oven to 350
- Pour custard into prepared tart shell and bake tart (on baking sheet) until custard is just set, about 20 min
- Remove from oven
- Gently take persimmon slices out of poaching syrup, allowing excess liquid to drip off, and arrange slices on surface of tart
- Return tart to oven and bake 5 min more
- Cool completely on a rack, and serve at room temperature
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