Persimmon kumquat tart

I was looking for some exotic winter tart and I had in mind to make something with persimmons. I love their subtle aroma and their sweet pulp. Being enough sweet, I felt the need to add something sour in the fruit puree and instead of using the classical lemon, I opted for another exotic fruit, kumquat. They go quite well together, making a sweet-sour fine taste.
When I planned for this recipe I was heaving in mind another way to do it. I wanted a baked tart shell and just one layer of fruit crust. How I ended up with this recipe was instead quite differently.
The initial baked crust was a total failure. It shrunk in the oven and was totally unusable. It was eaten later by my kids as biscuits. I then had to start all over again, but this time I went for a very simple version as time was not allowing me to redo the previous one.
The fruit tart was exactly the one I planned for. My only comment when tasting it was.... way too much butter. If I do this recipe again, butter quantity in the fruit crust will be clearly diminished.
To the initial planned tart I added a glaze just to get a nice look on top, but in the end I thing that this top layer added much more fruit flavor as the fruit curd itself.
The resulting cake was not bad at all. A bit heavier than I wished for due to the high quantity of butter but the taste was special.

Let's see what is inside...


Tart crust:
  • 1,5 cups of 5 cereal flakes (or any cereal flakes)
  • 1/2 cup of almonds
  • 12 dates
  • 2 tablespoons of coconut oil
Fruit curd:
  • 4 eggs
  • 200g ripe persimon (puree)
  • 20g kumquat (puree)
  • 50g pine juice (or any liquid sweetener)
  • 5g gelatin leaves (optional)
  • 300g butter (cold, diced)
  • 100g persimon (puree)
  • 5g gelatin leaves (optional)


  1. Combine the cereal flakes, almonds and put them in a food processor. Ground them well.
  2. Add the dates and the coconut oil and continue to mix. You obtain a sticky dough.
  3. Put this dough at the bottom of your tart pan. I used tart pans with removable bottom so I can take them out easily.
  4. Stretch the dough evenly with your own hands or using a spoon. Cover also the walls of the tart pan.
  5. Refrigerate until you have the next layer ready.
Fruit curd:
  1. Whisk the eggs.
  2. Add the persimmon and kumquat pure.
  3. Put this composition on the bain-marie.
  4. Whisk until it thickens.
  5. Remove from the bain marie.
  6. Soak the gelatin in cold water and add it in the warm composition from above. Whisk until the gelatin is dissolved.
  7. Let the composition to cool until reaches the 45ÂșC.
  8. Add the diced cold butter and whisk.
  9. At the end, to have a smooth curd, use a hand blender to mix it.
  10. Put the fruit curd in the tart crust.
  11. Refrigerate until you have the next layer ready.
  1. Heat the persimmon puree.
  2. Soak the gelatin in cold water.
  3. Add the gelatin in the puree and whisk it well until it is dissolved.
  4. Remove from heating and let it cool a bit. While it is cooling, whisk it from time to time. We want to avoid to put the glaze to warm over the composition with butter.
  5. When cooled enough, place the glaze over the fruit curd.
  6. Level nicely the glaze and decorate as you wish.
  7. Refrigerate for all the layers to harden.

Recipe inspired from here and here.


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