Persimmon, White Chocolate & Orange Liqueur Tarts

January 30, 2018




For the Pastry 

- 160g Butter (chilled & cubed)

- 100g Caster sugar

- 245g Plain flour

- 60g Cocoa powder (sifted)

- 1 Large egg (beaten)


For the Ganache

- 200ml Double cream

- 3tbsp Orange liqueur (I used Grand Marnier)

- 200g White chocolate (finely chopped)


For the Persimmons

- 50ml Water

- 50g Golden caster sugar

- 3 Persimmon slices (halved to make 6 small quarter pieces; one for each tart)


To decorate (optional) 

- 25g Roughly chopped pistachio kernels 


You will also need: ​​​6 Tartlet cases ( I use these ones from amazon)




- First prepare 6 small tartlet cases, greasing & lining each base with a small circle of parchment paper.


- Make the pastry by adding the butter, sugar, plain flour and cocoa powder to a food processor and blitz until it forms large crumbs.


- Add the egg and blitz again and allow the pastry to come together as a ball.


- Wrap the pastry in clingfilm and refrigerate for 15 minutes before rolling out onto a lightly floured surface and use it to line each of tartlet cases.


- Place the tartlets in the freezer for 10 minutes to harden a little.


- Place a sheet of baking parchment in to each case and fill with baking beans before blind baking for 15 minutes at 160C / 140C (fan). 


- Remove the baking beans and bake for a further 5 minutes until the cases are completely baked.


- Allow the pastry to cool before you begin to make your ganache filling.


- For the ganache, place the cream and liqueur into a pan and heat until nearly boiling.


- Place the chopped chocolate into a food processor and blitz until fine. 


- When the cream is ready pour over the chocolate in the food processor, leave to stand for 30 seconds before blitzing to form a smooth creamy ganache.


- Use the ganache to fill each pastry case and leave in the fridge to set for at least 6 hours.


- Prepare your persimmons by heating together the water and sugar until the sugar has dissolved before brushing each persimmon slice with the syrup. Place on a sheet of baking parchment and add to the tarts just before you serve them. 
















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