Persimmon Tartlets with Caramel Cream
The secret to this filling’s silkiness and deep caramel flavor is sweetened condensed milk, which is very slowly simmered until thick and golden, then blended with a mixture of cream cheese and crème fraîche. The spicy-sweet graham-cracker crust incorporates ground ginger, cinnamon, and black pepper; persimmon slices adorn the tops.
Recipe information
Yield
makes 1 dozen
Ingredients
Preparation
Step 1
Cook condensed milk in a small saucepan over low heat, whisking constantly, until thickened and light golden, about 30 minutes (you should have 1 3/4 cups). Let cool slightly.
Step 2
Meanwhile, preheat oven to 350°F. Process graham crackers in food processor (working in batches) until finely ground, about 2 minutes; transfer to a medium bowl. Add ginger, cinnamon, salt, and pepper; whisk to combine. Stir in butter. Press 4 or 5 loosely packed tablespoons graham cracker mixture firmly into bottom and up sides of each of twelve 4-inch tart pans with removable bottoms. Place pans on rimmed baking sheets; bake until set, about 10 minutes. Transfer to a wire rack to cool completely. Shells can be stored in airtight containers at room temperature up to 2 days.
Step 3
With an electric mixer on medium-high speed, beat cream cheese until fluffy. Reduce speed to medium. Add crème fraîche, reduced condensed milk, and vanilla. Beat until smooth.
Step 4
Fill cooled crusts with filling and refrigerate until set, 2 hours or up to 1 day. Arrange a persimmon slice on top of each. Unmold tarts before serving.
