by

Persimmon & Mandarin Orange No-Bake Tart

Persimmon & Mandarin Orange No-Bake Tart

This is a caramel flavored tart crust filled with youthful mandarin orange mousse, topped with lemony persimmons, and drizzled with white chocolate.

Ingredients: one 16 cm tart dish

Caramel Crust:
Cashew nuts
100 g (crushed finely in a blender or mill)
Flaked coconut
50 g (finely crushed in a blender or mill)
Maple syrup
1 tablespoon
Cashew butter
1 tablespoon
Coconut Oil
1 tablespoon
Salt
2 pinches
Mandarin Orange Mousse:
Cashew nuts
60 g (1/2 cup) Soaked for 3 hours
Irish Moss Paste
1/2 cup (Let the Irish moss soak overnight, rinse, and mix with a tiny amount of water.)
Mandarin orange
1 (peel the skin and divide into sections.)
Salt
a pinch
Coconut Oil
40 g
Lemon Marinated Persimmons:
Persimmons
2 (peel the skin, cut into quarters, slice vertically)
Lemon juice
1 tablespoon (1/2 lemon)
Agave Syrup
1 teaspoon
Salt
a pinch
White Chocolate Sauce:
Raw Cacao Butter
25 g. Melted in double broiler
Cashew Butter
25 g
Agave Syrup
1 tablespoon
Salt
a pinch

Steps

1. Place the caramel crust ingredients into a bowl and use a spatula to combine thoroughly. Spread the crust evenly into a tart pan with a removable bottom.
2. Place all of the ingredients for the mandarin orange mousse, except for the coconut oil, into a blender. Blend until completely smooth.
3. Add the coconut oil and blend some more. Pour into the tart crust and chill in the refrigerator for 3 hours until hardened.
4. Place the ingredients for the lemon marinated persimmons into a bowl. Lightly toss it to combine. Once the mandarin orange mousse has hardened, arrange the persimmons on top.
5. Place the ingredients for the white chocolate into a bowl and use a wooden spoon to combine. Heat in a double boiler until 42°C.
6. Remove from the double boiler and stir well with a spatula as it cools to about 25°C.
7. Cool the white chocolate and use a spoon to drizzle over the tart.

Story Behind this Recipe

I wanted to make a tart using fruit that is easy to get in Japan during the fall, such as persimmons and mandarin oranges, so I developed this recipe. After arranging the persimmon slices on top, I thought that it needed just one more decoration, so I drizzled it with white chocolate.