How do I make the crust for a Honey Yogurt Persimmon Tart?

To make the crust, combine 1 ¼ cups of all-purpose flour with ¼ cup of powdered sugar and a pinch of salt. Cut in ½ cup of cold unsalted butter until the mix resembles coarse crumbs. Add 1 beaten egg yolk and 1-2 tablespoons of cold water, then mix until the dough comes together. Chill the dough for at least 30 minutes before rolling it out and fitting it into a tart pan. Blind bake the crust at 350°F (175°C) for 15-20 minutes until golden to ensure it stays crisp under the filling.

What is the best type of persimmon to use for this tart recipe?

The Fuyu persimmon is best for Honey Yogurt Persimmon Tarts because its firm texture holds up well when sliced and baked. Unlike the softer Hachiya variety, which is best eaten when very ripe and mushy, Fuyu persimmons can be sliced thin and maintain their shape and mild sweetness, adding both flavor and visual appeal to the tart.

Can I substitute Greek yogurt in the honey yogurt filling?

Yes, Greek yogurt works well as a substitute and adds a thicker, creamier texture to the filling. Use plain, full-fat Greek yogurt for the best balance of richness and tang. Keep the honey amount the same to maintain sweetness. If the filling is too thick, you can thin it slightly with a teaspoon of milk or cream before spreading it onto the crust.

How do I store the Honey Yogurt Persimmon Tart to keep it fresh?

Store the tart in the refrigerator, covered loosely with plastic wrap or in an airtight container, to keep the yogurt filling fresh. It will stay good for up to 3 days. Avoid leaving it at room temperature for more than two hours to prevent the dairy from spoiling. Bring the tart to room temperature before serving for the best flavor.

What are some ways to add extra flavor to the Honey Yogurt Persimmon Tart?

To add more flavor, sprinkle a little cinnamon or ground cardamom into the crust dough or the yogurt filling. You can also drizzle a small amount of warm honey over the tart just before serving. Toasted nuts like walnuts or pistachios sprinkle nicely on top for crunch and contrast. Fresh mint leaves or a light dusting of powdered sugar make appealing garnishes as well.

Honey Yogurt Persimmon Tart Recipe For Fresh Fall Taste

Name: Honey Yogurt Persimmon Tart Recipe
Prep time: 5 h 35 min
Cook time: 1 h
Total time: 6 h 35 min
Cuisine: American
Ingredients: – 2 cups all-purpose flour for the crust; – ¾ cup cold unsalted butter cut into 1-inch pieces for the crust; – ¾ cup packed light brown sugar for the crust; – 1 large egg (lightly beaten at room temperature) for the crust; – 1 teaspoon salt for the crust; – 5 medium ripe persimmons peeled and diced for the persimmon puree; – ⅓ cup honey for the persimmon puree; – ¼ cup water for the persimmon puree; – 1 teaspoon unflavored gelatin powder for the filling; – 1 cup heavy cream (divided) for the filling; – 1 ½ cups plain Greek yogurt for the filling; – 1 tablespoon vanilla extract for the filling; – ¼ teaspoon salt for the filling

Description

🍯 This Honey Yogurt Persimmon Tart combines the fresh flavors of fall with creamy yogurt and naturally sweet persimmon puree for a light yet indulgent dessert.
🍊 The marbled swirl creates an elegant presentation while offering a balanced blend of sweet and tart tastes that make it a perfect seasonal treat.

Ingredients

– 2 cups all-purpose flour for the crust

– ¾ cup cold unsalted butter cut into 1-inch pieces for the crust

– ¾ cup packed light brown sugar for the crust

– 1 large egg (lightly beaten at room temperature) for the crust

– 1 teaspoon salt for the crust

– 5 medium ripe persimmons peeled and diced for the persimmon puree

– ⅓ cup honey for the persimmon puree

– ¼ cup water for the persimmon puree

– 1 teaspoon unflavored gelatin powder for the filling

– 1 cup heavy cream (divided) for the filling

– 1 ½ cups plain Greek yogurt for the filling

– 1 tablespoon vanilla extract for the filling

– ¼ teaspoon salt for the filling

Instructions

1-First, combine the crust ingredients in a food processor and pulse until large clumps form. Press the mixture evenly into the bottom and 2 inches up the sides of a 9-inch springform pan, then refrigerate for 1 hour. For the persimmon puree, mix the persimmons, honey, and water in a saucepan, bring to a boil, reduce heat, and cook until soft and thickened; blend into a smooth puree and let it cool.

2-Preheat your oven to 350°F (175°C). Prick the crust bottom with a fork, line it with aluminum foil, and add weights before baking for 20 minutes. Remove the weights and foil, then bake for an additional 15-20 minutes until golden and dry; allow it to cool completely. For the filling, sprinkle gelatin over 1 tablespoon of cold water and let it soften, then heat ¼ cup heavy cream and stir in the gelatin until dissolved. Whisk this with the yogurt, vanilla extract, and salt, and beat the remaining ¾ cup heavy cream to soft peaks before folding it in gently.

3-Assemble by spreading half of the persimmon puree over the cooled crust, pour the yogurt filling on top, spoon on the remaining puree, and swirl for a marbled effect. Cover and refrigerate for at least 4 hours before serving. The total preparation time is about 35 minutes prep, 1 hour cook, and 5 hours chill, making the whole process around 6 hours and 35 minutes. If you’re exploring other fruit tarts, our peach cobbler recipe is a great next step for seasonal twists.

Notes

🍴 Press crust evenly using a round measuring cup; gently press it down if it puffs during baking.
🍪 Substitute a graham cracker crust if preferred, following its preparation instructions.
🌿 Use pure vanilla extract to maintain mild, natural flavors.
🍸 For enhanced flavor, substitute brandy for water in the persimmon puree; the alcohol will cook off during preparation.

Prep Time: 35 minutes
Chilling Time: 5 hours
Cook Time: 1 hour
Category: Dessert, Tart
Method: Baking
Cuisine: American, Fall

Nutrition

Serving Size: 1 slice
Calories: 528 calories
Sugar: 27 grams
Fat: 24 grams
Saturated Fat: 14 grams
Carbohydrates: 75 grams
Fiber: 1 gram
Protein: 8 grams
Cholesterol: 84 milligrams

Keywords: Honey Yogurt Persimmon Tart, Fall Tart Dessert, Persimmon Dessert, Yogurt Tart