Persimmon Brown Butter Tart with Vanilla Cream - SippitySup

Ingredients

• 1 raw pâte sucrée dough (enough to line a 9 or 10-inch tart pan with a removable bottom)
• 1 egg white (lightly beaten)
• 3 large eggs (lightly beaten)
• 1 ¼ cup granulated sugar
• ½ cup all-purpose flour
• ¼ teaspoon kosher salt
• 12 tablespoon unsalted butter (cut into ½‑inch slices)
• 1 tablespoon vanilla paste
• 1 cup ripe, fuyu persimmon peeld and cut 3/4‑inch dice (about 3 average sized persimmons)
• vanilla-scented whipped cream (as needed for serving)