Persimmon season has arrived and it's time to enjoy its divine and sweet pulp...
Persimmons, when perfectly ripe, make a lovely sweet and creamy dessert on their own that we can be eaten by spoonfuls. But why not use this nectar from the gods to make some dessert?
Here's one suggestion...
My dad tells a funny story about how we developed a childhood trauma with persimmons. He says that, one day when he was a child, he found a persimmon tree on somebody's land on the small village where he used to live. The persimmons looked so yummy, with such a vivid color...Back on those days, such fruit was something really precious, something rare and saved for special occasions. But he couldn't resist and, with his child ingenuity, he grabbed one of the persimmons and took a big bite...
Well, persimmons when not well ripened, they are really astringent and they can cause this weird feeling in your mouth. In my dad's small village, folks call it "goat mouth", as my dad says. And that was exactly what that persimmon gave to my dad, a big "goat mouth". That persimmon, in spite of being so yellow and shining, was far away from being ripe...
And the astringent effect was so deep that my dad says he still feels the "goat mouth" only from looking to persimmons. It is like its mouth suddenly feels like paper again...
Would these Persimmon Tartlets help my dad to make up with the persimmons again?
Raw Vegan Persimmon Tartlets
Preparation Time: 30 minutes
Difficulty Level: Easy
Cost: ~5.30 € (in Portugal)
Nutritional Information (per tartlet): 218 Kcal, 2.8 g protein, 39 g carbs, 8 g fat
For the base:
1 cup Dates (~160 g), soaked in water for about 1 h
1 cup Walnuts (~100 g), or any other nut
1 tbsp shredded Coconut
1 tsp ground Cinnamon
1/2 tsp ground Ginger (optional)
For the filling:
2 medium Persimmons, ripe (~500 g)
1 pinch ground Cinnamon, to taste
To make the base:
1. Pit the dates and place them in a bowl. Cover them with water and let them soak for about 1 hour. Drain the dates and squeeze them with your hands to remove the excess water. Place them into the food processor.
2. Add in the walnuts, the coconut, cinnamon and ginger and process until it forms a sticky paste.
3. Line the tartlet or cupcake tins with a strip of parchment paper and make the crust by pressing the prepared dough with your fingers, using an amount of dough equivalent to the size of 1-2 walnuts per tin. Place in the freezer to firm up while you prepare the filling.
To make the filling:
1. Remove the stems from the persimmons and place them into the food processor. (I didn't peel the persimmons but you can peel them if you prefer)
2. Add in a pinch of cinnamon to taste and process until homogeneous. Fill each tartlet with the prepared cream and place them back to the freezer. Let it set for about 1 hour.
3. Remove the tartlets from the freezer and unmold them by pulling the parchment paper strip gently. Serve and enjoy.
I hope you enjoy this recipe. Have you heard the expression "goat mouth" before? I found it so funny...