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Caramel Tartlets with Persimon | Bake to the roots

Flambéed Caramel Tartlets with Persimon

  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 40
  • Total Time: 130
  • Yield: 6 1x


Delicious tartlets with a caramel layer inside the tartlet and on top – finished with flambéed kakis.



For the dough

  • 2 cups (260g all-purpose flour
  • 1/2 cup (100g) sugar
  • 1/4 tsp. salt
  • 1/2 cup (120g) cold butter
  • 1 egg (cold)
  • 1 egg yolk (cold)
  • 12 tbsp. cold water

For the filling

  • 3.5 oz. (100g) salted caramel
  • 1 1/2 cups (360g) heavy cream
  • 2 egg yolks
  • 1/4 cup (50g) sugar
  • pinch of salt
  • 1/2 tsp. vanilla extract

For the topping

  • 56 tbsp. sugar
  • 1 persimon kaki


  1. Add the flour, sugar and salt to a large bowl and mix. Add the cold butter in small pieces and gut with a pastry blender until you get pea-sized pieces. Mix the egg, egg yolk and one tablespoon of cold water and add to the bowl. Mix with your fingers and knead until the dough comes together – add a bit more water if needed. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 30 minutes.
  2. Preheat the oven to 350°F (175°C). Lightly grease six 4.5 inch (12cm) tartlet tins and set aside. Divide the dough into six equal pieces and roll out each piece slightly lager than the tartlet tins. Transfer to the tins and press to the bottom and sides to form a nice crust. Place in the fridge for another 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. When the tartlets are cooled, spread about 1-1 1/2 teaspoons of salted caramel on the bottom of each tartlet and place in the fridge for 20 minutes.
  3. While the tartlets are cooling, prepare the filling by mixing the egg yolks, sugar, salt and vanilla extract in a small bowl. Add the heavy cream to a saucepan and bring go a boil. Remove from the heat and add the egg yolk mixture while stirring constantly – the mixture should thicken up a bit. Set aside until needed.
  4. Preheat the oven to 325°F (160°C). Pour the filling into the prepared tartlet crusts and bake for 20-25 minutes or until just set. Take out of the oven and let cool down completely.
  5. Wash the Persimon and cut 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 and flambé. Serve immediately.


  • Enjoy baking!