Seasonal Shortcrust Tart with Ricotta-Mascarpone Cream, Caramelized Persimmons, and Pomegranate Seeds (variant 923c3fe4) - photo 1
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Seasonal Shortcrust Tart with Ricotta-Mascarpone Cream, Caramelized Persimmons, and Pomegranate Seeds (variant 923c3fe4)

Desserts Vegetarian Dishes 90 min Medium 9 wyświetleń ~33.03 PLN - (0)
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Description

A delicate, impressive tart combining a crumbly base, a slightly citrusy cream made from ricotta and mascarpone, and sweet caramelized persimmons (kaki) with crunchy pomegranate seeds. This dessert is perfect for the winter season when juicy oranges, persimmons, and pomegranates are available – it provides a contrast of creamy texture and juicy, slightly tart fruits. It looks very decorative: golden slices of kaki are arranged in a fan shape on the white cream, and the red pomegranate seeds add color and freshness. Serve slightly chilled, as a dessert after dinner or on a festive table. The sweet and sour accents along with the crunchy base create a harmonious composition of flavors and visuals.

Ingredients Used

Ingredients (17)

Servings:
6
  • Wheat flour 250 g
  • Butter 100 g
  • White sugar 90 g
  • Egg 1 szt.
  • Ricotta 150 g
  • Mascarpone 100 g
  • Powdered sugar 50 g
  • Orange 0.7 szt.
  • Lemon juice 20 ml
  • Cornstarch 10 g
  • Persimmon 1.5 szt.
  • Pomegranate (seeds) 120 g
  • Cold water 30 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Pistachios (chopped) 30 g
  • Vanilla extract 10 g
💰 Szacowany koszt dania: ~33.03 PLN (5.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the shortcrust base. In a large bowl, sift 250 g of all-purpose flour, add 1 g of salt and 40 g of white sugar. Mix the dry ingredients with a spoon. Cut 100 g of cold butter into cubes (about 1 cm). Add the butter to the flour and rub it with your fingers (or use a pastry cutter) until the mixture resembles coarse breadcrumbs with a few larger pieces of butter - this is important because the pieces of butter will provide flakiness. Crack in 1 egg (60 g) and gradually add 30 ml of cold water. Gently mix with a wooden spoon, and when it starts to come together, transfer it to a lightly floured surface and quickly knead 8-12 times, just until the dough forms a cohesive ball; do not knead for long. Shape into a disk, wrap in plastic wrap, and place in the refrigerator for at least 30 minutes.

Ingredients: Wheat flour, Salt, White sugar, Butter, Egg, Cold water
Use a large bowl and a knife or pastry cutter. It's best to cut the butter straight from the fridge; if you don't have a pastry cutter, use two knives or quickly rub the butter with your fingers. Don't overheat the butter - the bottom will be less crumbly. Alternative: if you don't have an egg, use 40 g of blended aquafaba + 10 g of vegetable oil.
2

Preheat the oven to 180°C (top-bottom). Take the dough out of the fridge and roll it out on a lightly floured surface into a circle about 28-30 cm in diameter and 3-4 mm thick. Grease a tart pan (24 cm in diameter) with butter and gently line it with the dough, pressing the edges with your fingers. Trim off the excess dough. Prick the bottom with a fork in several places to prevent bubbling. Line the dough with baking paper and weigh it down with ceramic balls or dry beans to keep it pressed.

Ingredients: Egg, Butter, Wheat flour
Use a rolling pin and a countertop or silicone mat. If the dough cracks, press it with your fingers and put it in the fridge for 10 minutes; it will become more pliable. The best form is a tart with a diameter of 24 cm with a removable bottom.
3

Blind bake the crust for 12-15 minutes: place the pan with weights in the preheated oven and bake until the edges are lightly golden. After 12-15 minutes, carefully remove from the oven, remove the paper and weights, and bake the crust for another 6-8 minutes until the bottom is dry and lightly golden. Remove and let cool completely on a rack.

Ingredients: Wheat flour, Butter
The best position is in the middle of the oven. If the bottom is still soft after 20 minutes, bake for another 3-5 minutes, but keep an eye on the color - the bottom should not be dark brown.

Cream

4

Prepare the ricotta-mascarpone cream. In a bowl, place 150 g of ricotta and 100 g of mascarpone. Add 50 g of powdered sugar, the zest of 1 orange (only the orange part, avoid the white pith), and the juice of 20 ml of fresh lemon. If you are using vanilla extract (optional 10 g), add it now. First, mix with a silicone spatula, then beat manually for 1-2 minutes with a mixer on low speed until smooth and homogeneous. If the cream seems too runny, dissolve 10 g of cornstarch in 10 ml of cold water and add it to the cream, whisking for 30-60 seconds; the starch will slightly thicken the cream after cooling.

Ingredients: Ricotta, Mascarpone, Powdered sugar, Orange, Lemon juice, Cornstarch, Vanilla extract
Use a wide bowl and a hand or stand mixer with a flat attachment. If the cream is lumpy (sometimes ricotta has lumps), strain the cream through a fine sieve or mix longer. Do not whip too long to avoid turning the mascarpone into butter.

Caramelized persimmons

5

Prepare the persimmons: wash and dry 300 g of persimmons. Cut the fruit into slices 0.5-1 cm thick. In a medium skillet, heat 50 g of white sugar (from the list; use the remainder) over medium heat; the sugar will start to melt and turn golden. When the sugar caramelizes to a golden amber color (be careful not to burn it), remove the skillet from the heat and carefully pour in 20 ml of lemon juice and 10 ml of water (note: hissing steam). Stir slowly until a smooth, thick syrup forms. Place the persimmon slices in the skillet and fry for 1-2 minutes on each side over medium heat, until the fruit is glossy and translucent and coated in caramel. Finally, sprinkle with 2 g of cinnamon and gently mix.

Ingredients: White sugar, Persimmon, Lemon juice, Cold water, Ground cinnamon
Use a heavy-bottomed pan and a wooden spoon. Be careful when caramelizing sugar - hot caramel burns. If the sugar starts to burn and smoke, remove it from the heat and start over with a new batch of sugar. Alternative: instead of caramelizing in a pan, you can quickly bake slices of persimmon for 3-4 minutes in a hot oven with a sprinkle of sugar, but you won't achieve the same glaze.

Assembly and decoration

6

Assemble the tart: evenly fill the cooled base with the ricotta-mascarpone cream (use a spatula to spread the cream to a height of about 5-7 mm). Arrange the caramelized slices of persimmon on the cream in a fan shape or in concentric circles, maintaining aesthetics. Evenly sprinkle 120 g of pomegranate seeds, which will add color and tartness. If desired, sprinkle 30 g of chopped pistachios for contrast in texture and color. Chill the tart in the refrigerator for at least 45 minutes to allow the cream to set slightly.

Ingredients: Powdered sugar, Persimmon, Pomegranate (seeds), Pistachios (chopped), Ricotta, Mascarpone, Wheat flour
Use a flat spatula to evenly spread the cream. When placing the pieces of persimmon, start from the center and make circles outward for an aesthetic effect. Additionally, you can add a few mint leaves just before serving for freshness.

Serving

7

Remove the tart from the refrigerator 10-15 minutes before serving, so the cream reaches room temperature and the flavor becomes more pronounced. When cutting the tart, use a sharp, long knife, dipping it in very hot water and drying it before each cut - this will ensure clean slices without tearing the cream. Serve 1-2 pieces per person, decorated with additional pomegranate seeds and a sprinkle of chopped pistachios.

Ingredients: Pomegranate (seeds), Pistachios (chopped)
Use a long, thin-bladed knife and clean the blade between cuts. If the tart is too cold and cracks while cutting, take it out of the fridge earlier.

Fun Fact

💡

Persimmons (kaki) have been cultivated in China for thousands of years and were symbols of happiness and abundance; in modern cuisine, they are often used in desserts due to their sweet, honey-like note.

Best for

świąteczny stół zimowy wieczorne przyjęcie z przyjaciółmi romantyczna kolacja

Tips

🍽️ Serving

Serve the tart slightly chilled, not icy — the cream will release its full flavor at a temperature of about 10-12°C. For a flavor contrast, add a teaspoon of slightly sour raspberry sauce with each slice. Serve with a light citrus tea or espresso.

🥡 Storage

Store the tart covered in the refrigerator for up to 48 hours. The caramelized persimmons taste best on the first day; after 24 hours, they may soften a bit. To refresh before serving, take the tart out of the refrigerator 15-20 minutes in advance. Do not freeze the cream tart (creams and cheeses change texture after thawing).

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