Persimmon Kefir Tart is a perfect fall dessert that you can serve after your holiday meals. The kefir filling gives you a feeling of cheesecake and custard combination. Creamy, tasty and super light, this has become my ultimate tart filling.
We’re finally in the season of persimmons and I was thinking of the best way for this heavenly fruit to show off. I think persimmons are underrated by many people, so I’ll try to give the value they deserve with this amazing tart recipe. Don’t you think they look so attractive on my tart?
Persimmon is called with a phrase meaning “the fruit of heaven” in Turkish. No food could be described better than this. The texture and the sweetness of persimmons can make you feel like you are eating a natural jam or smoothie. They don’t really need any work.
Our 3-yeard-old son and I love persimmons at breakfast. We just cut one in halves, sprinkle a little cinnamon on it and enjoy it as is. No need for a bowl or a plate. It makes the easiest dessert on its own too!
While I was thinking what to make with my beautiful persimmons, I thought it would be great to combine it with my latest obsession, kefir. I wasn’t sure whether a kefir tart filling even existed but this is how my Persimmon Kefir Tart came out. I discovered that I’m not the only kefir fan who wants to use it in baking. BTW have you seen my Banana Turmeric Chocolate Kefir Cake? Oh what a combination! I can hear you. Just go check this out-of-this-world cake out!
I ended up with a perfect kefir tart filling that would be my basic tart filling in the upcoming tart recipes.
As for the crust of my Persimmon Kefir Tart, it’s a classic tart dough spiced with cinnamon. Buttery and slightly crispy, this tart crust can make the base of any tart you’d like to make.
I first topped my tart with slightly roasted persimmon slices. I sprinkled a little brown sugar on both sides and cook over medium high until slightly brown. You know what? These slices taste sooo good as they are!
I recommend placing the fresh persimmon slices on the tart right before serving as they might easily get brown.
45 minPrep Time
50 minCook Time
1 hr, 35 Total Time
- 1 stick (113g) butter, cut into 1 inch cubes
- 1 and 1/2 cups all purpose flour
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1/2 tablespoon cinnamon
- 3 tablespoons cold water
- 1 cup kefir
- 1 tablespoon all purpose flour
- 4 eggs
- 3 persimmons, sliced
- 2 tablespoons brown sugar
- In a food processor, combine flour, salt, sugar and cinnamon and pulse once to mix.
- Add the cubed butter and process until it’s incorporated and the mixture looks like sand.
- Add in cold water and pulse until the mixture holds together.
- Transfer the mixture on a plastic wrap and form a ball. Don’t work on it too much. Wrap it well and chill in the refrigerator for 30 minutes.
- On a lightly floured board, roll it into a circle about one inch wider than your pan. Carefully transfer it into a 9-inch tart pan with a removable bottom. Push the crust into the indentations in the sides. If you find it difficult, you can put the dough right into the pan without rolling out and press to fit the pan. Press the dough up higher than the tart pan and trim the edges using a rolling pin. Poke the bottom of the crust with a fork.
- Chill at least half an hour.
- Preheat oven to 375F. Line the chilled tart crust with parchment paper. Fill with dry beans and bake for 30 minutes.
- To make the filling, add the flour and sugar to a bowl, and whisk until they are mixed. Whisk in the eggs one by one, beating until they just begin to lighten. Then whisk in the kefir.
- Pour the kefir mixture into the crust, and bake for about 40 minutes, until the filling settles.
- Sprinkle brown sugar on both sides of 6 persimmon slices. Cook them over medium height until slightly brown on both sides, about 5 minutes.
- Remove the crust from oven, top with cooked persimmon slices, put it back into the oven and bake for another 5 minutes.
- Let it cool completely and top with fresh pumpkin slices right before serving.