Steps to Prepare Any-night-of-the-week Persimmon Tart
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Before you jump to Persimmon Tart recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.
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Whole grain snacks are an superb choice for a fast healthy snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch. Chips and crackers made from whole grains can be excellent for quick snack foods to eat on the go. Selecting whole grain food items is always better than eating the highly processed grains we commonly come across in our grocery stores.
A large assortment of quick health snacks is easily available. When you make the decision to be healthy, it’s easy to find exactly what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to persimmon tart recipe. You can cook persimmon tart using 16 ingredients and 13 steps. Here is how you achieve that.
The ingredients needed to make Persimmon Tart:
- Provide For the tart crust:
- Use 50 grams Unsalted butter
- Get 30 grams Sugar
- Use 1 pinch Salt
- Use 1 half of a medium-sized egg Beaten egg
- Use 110 grams Cake flour
- Take For the almond cream:
- Get 50 grams Unsalted butter
- Provide 50 grams Sugar
- Prepare 1 medium-sized Beaten egg
- Get 1 tsp Rum
- Get 50 grams Almond flour
- Get 1 and a half Persimmon
- Prepare To finish:
- Prepare 1 Apricot Jam (Honey is okay, too)
- Get 1 dash Powdered sugar (non-melting type)
Instructions to make Persimmon Tart:
- 〔Make the tart crust:〕Bring the egg and butter to room temperature. Sift the cake flour.
- Put the butter in a bowl and mix with a whisk until creamy. Add the sugar a little at a time while mixing.
- Add the salt and mix. Add the beaten egg a little at a time while mixing.
- Add the flour and mix with a scraper until it's not floury anymore. Bring it together and wrap with plastic wrap. Chill in the refrigerator for two hours.
- Sandwich the dough between sheets of plastic and roll out thinly. Line the tart mold with the dough. Roll the rolling pin over the top of the tart mold to cut off any excess dough.
- Poke holes in the bottom of the crust with a fork.
- (Make the almond cream) Bring the egg and butter to room temperature. Sift the almond powder.
- Put the butter in a bowl and mix with a whisk until creamy. Add the sugar in a little at a time while mixing.
- Add the beaten egg a little bit at a time while thoroughly mixing.
- Add the rum and mix. Add the almond powder and mix some more.
- (Bake the tart) Pour the almond cream into the tart. Level out the surface of the cream.
- Remove the peel and seeds from the persimmon and slice thinly. Arrange the slices on the almond cream. Bake in a preheated oven at 180ﾟC for 35～40 minutes.
- After it is baked, brush the surface with the jam while the tart is still hot. When it is completely cool, remove the tart from the mold and dust powdered sugar around the edge. Garnish with mint.
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