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Saturday, May 17, 2014

Almond and khaki (persimmon) tart(s)

Crunchy tart with a soft almond-khaki-rum filling, topped with more fresh khakis. It's a yummy and exotic combination. 
I made this the weeks before the birth of my Mira, waiting for her to arrive. I remember how anxious I was and how I used to just stay at home and talk to my mother and Bogdan about it. Making this sweet tart was one of the things that relaxed me a bit.
It may look complicated, but almost anyone could make it. So don't fret, it's easier than it looks. :)

Last year: Eggplant-tomato-pepper cous cous with mozzarella
Two years ago: Basic pancakes (crepes) (Romanian).
Three years ago: Focaccia with garlic oil, rosemary and yellow tomatoes (Italian) (vegan)Avgolemono (Greek chicken, lemon and egg soup) and Rice and hazelnut spicy colorful salad (vegan).

Ingredients (for one 31 cm tart plus 2 mini tarts of 6-8 cm each):

  • For the crust:

    • 375 g flour
    • 200 g butter
    • 50 g sugar
    • 1 egg

  • For the filling:

    • 125 g butter
    • 150 sugar
    • 150 g ground almonds
    • 25 ml white rum
    • 3 eggs
    • 2 khakis

  • For decorating: 

    • 2-3 more khakis

    To get started, mix the ingredients for the crust in a food processor until the dough resembles wet sand or breadcrumbs. Press it into the clean and dry tart tin(s):

    Put the tart crusts in the fridge for 30 minutes. For the filling, mix the sugar and butter in the kitchen robot until even. Add the rum, almonds and eggs and mix again until even. Add the fruit:

    Mix again and the filling is ready. Get the tart crust(s) out of the fridge and pour the filling in:

    Preheat oven to 180 degrees C and put the tarts in it. Bake for 40 minutes. Take out and decorate with the fresh fruit, thinly sliced.
    Here's an example of one of the little ones :)

    Cut a slice and dig in! :)


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