1/2 cup (Let the Irish moss soak overnight, rinse, and mix with a tiny amount of water.)
1 (peel the skin and divide into sections.)
Lemon Marinated Persimmons:
2 (peel the skin, cut into quarters, slice vertically)
1 tablespoon (1/2 lemon)
White Chocolate Sauce:
Raw Cacao Butter
25 g. Melted in double broiler
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.
Place all of the ingredients for the mandarin orange mousse, except for the coconut oil, into a blender. Blend until completely smooth.
Add the coconut oil and blend some more. Pour into the tart crust and chill in the refrigerator for 3 hours until hardened.
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.
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.
Remove from the double boiler and stir well with a spatula as it cools to about 25°C.
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.
It's also fun and delicious to just make the mousse and serve it in ramekins.