Bring a sweet surprise to this year’s holiday function with this simple and delicious persimmon tart!
It’s that time of year when everyone and their mother is harvesting persimmons from their backyard and giving them away to anyone and everyone who will take them. I am on the receiving end and I couldn’t be happier than to have an abundance of this oddly delicious fruit.
How to make a Vegan Persimmon Tart
This sweet delight is:
& purely satisfying
Make the crust
The first step to making this tart is to create the crust layer. The crust for this tart is a simple combination of rolled oats, walnuts, salt, maple syrup, and melted butter. Begin by adding the rolled oats and walnuts to a food processor, and process until it forms a meal. Be careful not to overprocess, or the walnuts will begin to release their oil. Next, add the salt, maple syrup, and butter and process until a sticky dough forms. This should happen in just a couple of seconds with a food processor on high.
Whip out a tart pan, preferably one with a removable bottom, and pour the combined crust ingredients in. Use your hands and evenly press the crust down, working from the center and moving out towards the edges. Make sure you remember to apply pressure where the base of the tart pan meets the walls, to ensure everything will stay intact when you begin cutting into it. Level off the top of the crust by using your thumb and index finger to pinch around the perimeter.
This is intended to be a no-bake crust, however, feel free to bake it at 400°F for anywhere from 10 to 15 minutes to ensure the crust stays intact. If you chose to bake the crust, make sure to give it time to cool before you pour in the filling.
Make the filling
The next step is to prepare the filling, which consists of ripe persimmons, brown sugar, coconut milk, agar-agar, and cinnamon. Remove the skin from the persimmons and add the fruit to a saucepan along with the rest of the ingredients. It’s important to use persimmons that are very ripe, as these will add natural sweetness and will be easier to break down into a smooth consistency for the filling.
Whisk all of the ingredients together and bring the mixture to a boil. Once it begins to boil, remove the mixture from the heat and go in with an immersion blender to smooth everything out. If you don’t have an immersion blender, you use a standing blender or a potato masher. Keep in mind that once the agar-agar has been boiled and activated, the mixture will firm up very rapidly.
Pour the filling into the crust
Give the filling a couple more minutes to cool and then very slowly pour it into the tart crust. Leave it be and let it sit at room temperature until it has, for the most part, settled. Once you can move it without any jiggle from the filling, transfer it to the refrigerator or freezer to finish firming up.
Once the filling is complete, allow it to cool slightly, and then pour it into your tart crust. Smooth out the top with the back of a spoon and tap the pan against the counter a couple of times to remove any air bubbles. Let the tart sit at room temperature until it has, for the most part, settled. Once you can move it without any jiggle from the filling, transfer it to the refrigerator or freezer to finish firming up.
When the tart has completely cooled and firmed up, garnish with a fresh persimmon and any other fall-inspired goodies for an additional pop! Slice it up and serve it cold, alongside some vegan whipped cream, ice cream, or simply as is!
For visual instruction, check out this video!
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Vegan Persimmon Tart
- Tart Pan
- 2½ cups rolled oats
- 1 cup walnuts
- ½ tsp salt
- ¼ cup maple syrup
- 3 tbsp melted butter
- 3 ripe persimmons, peeled
- 1 cup coconut milk
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp agar powder
- 1 persimmon
- 8 cranberries, halved
- fresh thyme
Make the Crust
- Combine rolled oats and walnuts in a food processor and blend until smooth. Be careful not to over-blend or the oils from the walnuts will release.
- Add the salt, maple syrup and butter and blend until a sticky dough forms.
- Firmly press the mixture into a tart pan.
Make the Filling
- Cut and peel the persimmons.
- Add the persimmons to a saucepan with brown sugar, agar, cinnamon and coconut milk.
- Whisk the mixture until it reaches a boil, and then remove the pan from the heat.
- Quickly blend the mixture with an immersion blender until it reaches a smooth consistency.
Fill and Chill
- Allow the filling to cool for a couple moments and then slowly pour it into the tart crust.
- Let the tart sit on at room temperature until it settle. Once you can move it without any jiggle, transfer it to the refrigerator or freezer for at least 2 hours to finishing firming up.
- Garnish however you'd like and enjoy!