Persimmon Tartlets with Caramel Cream Recipe
The secret to this filling’s silkiness and deep caramel flavor is sweetened condensed milk, which is very slowly simmered until thick and golden, then blended with a mixture of cream cheese and...
Keywords
- tart
- graham cracker
- cream cheese
- persimmon
- nut free
- simmer
- electric mixer
- fall
- winter
- cookbooks
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Cooking tools:
- Tart pan
- Food processor
- Blender
- Saucepan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
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
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