Are you stressed by Christmas shopping and decorating the sh*t out of your home? It’s the same procedure every year – you want to get everything done in time to avoid all that stress right before Christmas… but that usually doesn’t work out at all. That’s why it is important to take a little time out here and there. Even if it’s just a small Flambéed Caramel Tartlet with Persimmon and a coffee in the afternoon. The combination doesn’t sound too bad, right?!
Well… the tartlets are here – all you got to do is relax and unwind. These small cakes (can we call them cakes as well?) are the perfect sweet treat for everyone that likes salted caramel. That’s what’s under the flambéed persimmons. Delicious caramel and some vitamins… what’s not to love?! ;P
Do you know persimmons? Those orange fruits that look a bit like tomatoes, but with the wrong color? Some people may know the fruit by another name – e.g. honey apple or Sharon fruit, sometimes the name is written with one or two m’s… Here in Germany, most people know the fruit by the name Kaki.
The persimmon is one of the oldest cultivated plants in the world. The fruits I have used here are from the Valencia region in Spain and even have a protected name: Persimon®**. Farmers who want to grow this fruit must be registered and are continuously monitored. After the harvest, only the best persimmons receive the »D.O. Kaki Ribera del Xúquer« title and can be sold under the name Persimon®.
The fruit is sweet and has firm flesh, you can even eat the skin. Some versions of the fruit have seeds. Like the ones inside apples. Not really tasty. The persimmons from BOUQUET, the ones you can see in the photos, are seedless. If you see the blue sticker on a fruit, you can assume that there are no seeds inside. ;) If you want more information, you can also watch a video** about the Persimon®.
The recipe for the tartlets can be found at the end. You can make the tartlets with homemade salted caramel as mentioned in the recipe. If you want to save yourself some time, you can use ready-made salted caramel from the supermarket instead. However, it’s really nice to have a large jar of homemade caramel in the fridge. Just sayin’. ;) To finish the tartlets, we recommend using a kitchen torch to flambé the caramel and fruit. If you got a powerful oven, you might do that with the grill option of the oven – never worked for us though.
If you like small tartlets and tarts in general, you might also want to take a look at these two recipes here. Our Strawberry Mascarpone Tartlets are a great dessert in summer? Super tasty and not too complicated to prepare.
Our small Wild Berry & Mascarpone Meringue Tartlets are total showstoppers and the perfect dessert for any occasion – casual or formal. Here you also need one of these little flamethrowers to flambé the little meringue tufts…
INGREDIENTS / ZUTATEN
(6 tartlets)
For the dough:
2 cups (260g) all-purpose flour
1/2 cup (100g) sugar
1/4 tsp. salt
1/2 cup (120g) butter, cold
1 medium egg, cold
1 medium egg yolk, cold
1-2 tbsp. cold water
For the filling:
3.5 oz. (100g) salted caramel
1 1/2 cups (360g) heavy cream
2 medium egg yolks
1/4 cup (50g) sugar
1 pinch of salt
1/2 tsp. vanilla extract
For the topping:
5-6 tbsp. sugar
1 Persimon® kaki
(6 Tartelettes)
Für den Teig:
260g Mehl (Type 405)
100g Zucker
1/4 TL Salz
120g Butter, kalt
1 Ei (M), kalt
1 Eigelb (M), kalt
1-2 EL kaltes Wasser
Für die Füllung:
100g Salzkaramel
360g Schlagsahne
2 Eigelb (M)
50g Zucker
1 Prise Salz
1/2 TL Vanille Extrakt
Für das Topping:
5-6 EL Zucker
1 Persimon® Kaki
DIRECTIONS / ZUBEREITUNG
1. Add the flour, sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut it with a pastry blender* or knife into even smaller (pea-sized) pieces. Mix the egg, egg yolk, and one tablespoon of the cold water. Add to the bowl and mix with your fingers until the dough starts coming together. Add more water if needed. Shape the dough into a ball, flatten it and wrap in plastic wrap. Place in the fridge for at least 30 minutes.
2. Preheat the oven to 180°C (350°F). Lightly grease six tartlet tins* (12cm) and set them aside. Divide the dough into six pieces and roll out each piece into a small round. Transfer to the tins and press to the bottom and sides to form a nice crust. Place in the fridge for about 10 minutes. Place a piece of baking parchment and baking beans on each tartlet and blind bake for about 12-15 minutes. Take out of the oven and let cool down. Spread about 1-1 1/2 teaspoons of salted caramel on the bottom of each cooled tartlet and place them in the fridge for about 20 minutes.
3. For the filling, mix egg yolks, sugar, salt, and vanilla extract in a small bowl. Add the heavy cream to a saucepan and bring to a boil. Remove from the heat and add the egg yolk mixture while stirring constantly – the mixture should thicken up a bit. Set aside.
4. Preheat the oven to 160°C (325°F). Pour the filling into the prepared tartlet crusts and bake them for about 20-25 minutes or until just set. Take them out of the oven and let cool down completely.
5. Wash the Persimon® and cut it into thin slices. Sprinkle the tartlets with sugar. Use a kitchen torch* to caramelize the sugar. Place slices of Persimon® on top of the tartlets, sprinkle with some more sugar and flambé as well. Serve immediately.
1. Das Mehl zusammen mit Zucker und Salz in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken zugeben und mit einem Teigmischer* oder Messer in etwa erbsengroße Stücke zerteilen. Das Ei mit dem Eigelb und einem Esslöffel kaltem Wasser verrühren und dann zur Schüssel dazugeben. Alles mit den Fingern vermengen und dann so lange kneten, bis der Teig zusammenhält. Sollte der Teig zu sehr bröseln, noch etwas Wasser dazugeben. Den Teig zu einer Kugel formen, platt drücken und dann in Klarsichtfolie wickeln und für mindestens 30 Minuten in den Kühlschrank legen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Sechs kleine Tartelette Förmchen* (etwa 12cm) einfetten und zur Seite stellen. Den Teig in sechs gleich große Portionen aufteilen und dann auf einer bemehlten Fläche jeweils zu einem Kreis ausrollen. Diese Teigkreise in die Förmchen legen und am Boden und den Seiten festdrücken. Für etwa 10 Minuten in den Kühlschrank stellen. Die Förmchen mit Backpapier auslegen, Backbohnen darauf verteilen und dann für etwa 12-15 Minuten blind backen. Aus dem Ofen nehmen und abkühlen lassen. Die abgekühlten Böden mit jeweils 1 – 1 1/2 Teelöffel Salzkaramell bestreichen und dann für etwa 20 Minuten in den Kühlschrank stellen.
3. Die Eigelbe für die Füllung mit Zucker, Salz und Vanille Extrakt in einer kleinen Schüssel verrühren. Die Sahne in einem Topf aufkochen, vom Herd nehmen und dann unter ständigem Rühren die Eigelbmischung unterrühren – die Masse sollte leicht andicken. Zur Seite stellen.
4. Den Ofen auf 160°C (325°F) Ober-/Unterhitze vorheizen. Die Füllung in die vorbereiteten Förmchen füllen und dann für etwa 20-25 Minuten backen – die Masse sollte fest, aber nicht durchgebacken sein. Herausnehmen und komplett abkühlen lassen.
5. Die Persimon® Kaki waschen und in dünne Scheiben schneiden. Die Tartelettes mit Zucker bestreuen und mit einem Küchenbrenner* flambieren, bis der Zucker zu Karamell geworden ist. Persimon® Scheiben auflegen, mit etwas Zucker bestreuen und ebenfalls flambieren. Sofort servieren.
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Here is a version of the recipe you can print easily.
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Flambéed Caramel Tartlets with Persimmon
- Prep Time: 00:35
- Cook Time: 00:40
- Total Time: 02:10
- Yield: 6
- Category: Tarts
- Cuisine: International
- Diet: Vegetarian
Description
Delicious little tartlets with a salted caramel layer and flambéed persimmon fruit on top. The perfect little sweet ending for a nice dinner.
Ingredients
For the dough:
2 cups (260g) all-purpose flour
1/2 cup (100g) sugar
1/4 tsp. salt
1/2 cup (120g) butter, cold
1 medium egg, cold
1 medium egg yolk, cold
1-2 tbsp. cold water
For the filling:
3.5 oz. (100g) salted caramel
1 1/2 cups (360g) heavy cream
2 medium egg yolks
1/4 cup (50g) sugar
1 pinch of salt
1/2 tsp. vanilla extract
For the topping:
5-6 tbsp. sugar
1 Persimon® kaki
Instructions
1. Add the flour, sugar, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut it with a pastry blender* or knife into even smaller (pea-sized) pieces. Mix the egg, egg yolk, and one tablespoon of the cold water. Add to the bowl and mix with your fingers until the dough starts coming together. Add more water if needed. Shape the dough into a ball, flatten it and wrap in plastic wrap. Place in the fridge for at least 30 minutes.
2. Preheat the oven to 180°C (350°F). Lightly grease six tartlet tins* (12cm) and set them aside. Divide the dough into six pieces and roll out each piece into a small round. Transfer to the tins and press to the bottom and sides to form a nice crust. Place in the fridge for about 10 minutes. Place a piece of baking parchment and baking beans on each tartlet and blind bake for about 12-15 minutes. Take out of the oven and let cool down. Spread about 1-1 1/2 teaspoons of salted caramel on the bottom of each cooled tartlet and place them in the fridge for about 20 minutes.
3. For the filling, mix egg yolks, sugar, salt, and vanilla extract in a small bowl. Add the heavy cream to a saucepan and bring to a boil. Remove from the heat and add the egg yolk mixture while stirring constantly – the mixture should thicken up a bit. Set aside.
4. Preheat the oven to 160°C (325°F). Pour the filling into the prepared tartlet crusts and bake them for about 20-25 minutes or until just set. Take them out of the oven and let cool down completely.
5. Wash the Persimon® and cut it into thin slices. Sprinkle the tartlets with sugar. Use a kitchen torch* to caramelize the sugar. Place slices of Persimon® on top of the tartlets, sprinkle with some more sugar and flambé as well. Serve immediately.
Notes
Let the baking begin!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
**I have partnered with the producers of the Persimon® to bring you this delicious tartlets. That is why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
