I remember collecting buckets of persimmon fruit (also called sharon fruit) with the elementary school children behind the local school where I worked in Japan. It reminded me of how we pick apples here in Ireland. In the past few years I was delighted to see this beautifully coloured fruit in my local supermarket. It is best eaten ripe otherwise it will be hard and bitter. To check if it’s ripe just press on the skin and it should be soft to touch. A really ripe persimmon can be eaten by slicing the top off the fruit and scooping out the flesh with a spoon. The persimmon and white chocolate cream in this kaki fruit tart recipe are a marriage made in heaven!
–320g puff pastry, shop bought and pre-rolled
–5 persimmon fruit (about half a persimmon fruit per serving),
–brown sugar to dust
–100g good quality white chocolate
–250ml fresh cream, whipped
–icing sugar to serve
1.Unwrap the pastry and roll out on a chopping board. Using a sharp knife cut the pastry into rectangular pieces large enough to serve one person for
dessert. For 320g of puff pastry I divided the pastry into nine servings.
2.Peel the persimmon fruit, cut in half and then into thick slices.
3.Place four or five pieces along the centre of the pastry. Dust with brown sugar.
4.Bake at 200°C in a fan oven for 10–15 minutes until the pastry is slightly browned and crisp.
5.Break the white chocolate into small squares and place in a glass bowl over a saucepan of boiling water on a medium heat. Allow the chocolate toslowly melt while stirring.
6.Once completely melted set aside for a few minutes to let cool a little, then add to the whipped cream and mix well together.
7.Serve the persimmon tart with a spoonful of white chocolate cream and dust with icing sugar.
A self-taught cook, food-writer and author, Fiona Uyema is one of Ireland’s leading Japanese cooks and cookery instructors. Passionate about bringing the art of Japanese home-cooking into kitchens across the country and further afield, her first book, Japanese Food Made Easy was published in September 2015.
Fiona Uyema’s love of the Japanese language, culture and cuisine began in Dublin City University where she studied Japanese and International Marketing. She then spent three years living in the beautiful village of Nishiyama. After her introduction to her now husband Gilmar, her love of Japan was sealed.
Fiona now lives in Co. Kildare with her husband and two sons where she teaches workshops, provides corporate classes on the art of Japanese cooking, provides consultancy to restaurants and the food industry and blogs about her Japanese food adventures on Fiona’s Japanese Cooking Blog.