Persimmon Tartlets with Caramel Cream Recipe | Epicurious

Ingredients

• 2 cans (14 ounces each) sweetened condensed milk
• 1 box (about 1 pound) graham crackers
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup (2 sticks) plus 4 tablespoons unsalted butter, melted
• 8 ounces cream cheese, room temperature
• 1 1/2 cups (12 ounces) crème fraîche
• 1 teaspoon pure vanilla extract
• 3 ripe Fuyu persimmons, sliced 1/4 inch thick