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.