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.