Persimmon & Mandarin Orange No-Bake Tart

Name: Persimmon & Mandarin Orange No-Bake Tart
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Cashew nuts; 50 grams Flaked coconut; 1 tbsp Maple syrup; 1 tbsp Cashew butter; 1 tbsp Coconut Oil; 2 pinch Salt; 60 grams Cashew nuts; 1/2 cup Irish Moss Paste; 1 Mandarin orange; 1 pinch Salt; 40 grams Coconut Oil; 2 Persimmons; 1 tbsp Lemon juice; 1 tsp Agave Syrup; 1 pinch Salt; 25 grams. melted in double broiler Raw Cacao Butter; 25 grams Cashew Butter; 1 tbsp Agave Syrup; 1 pinch Salt

cookpad.japan @cookpad_jp

I wanted to make a tart using fruit that is easy to get in Japan during the fall, such as persimmons and mandarin oranges, so I developed this recipe. After arranging the persimmon slices on top, I thought that it needed just one more decoration, so I drizzled it with white chocolate.

It's also fun and delicious to just make the mousse and serve it in ramekins. Recipe by Rimenba-zaremon

cookpad.japan @cookpad_jp

It's also fun and delicious to just make the mousse and serve it in ramekins. Recipe by Rimenba-zaremon

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Ingredients

4 servings

Caramel Crust:
100 gramsCashew nuts
50 gramsFlaked coconut
1 tbspMaple syrup
1 tbspCashew butter
1 tbspCoconut Oil
2 pinchSalt
Mandarin Orange Mousse:
60 gramsCashew nuts
1/2 cupIrish Moss Paste
1Mandarin orange
1 pinchSalt
40 gramsCoconut Oil
Lemon Marinated Persimmons:
2Persimmons
1 tbspLemon juice
1 tspAgave Syrup
1 pinchSalt
White Chocolate Sauce:
25grams. melted in double broiler Raw Cacao Butter
25 gramsCashew Butter
1 tbspAgave Syrup
1 pinchSalt

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Steps

1

Place the caramel crust ingredients into a bowl and use a spatula to combine thoroughly. Spread the crust evenly into a tart pan with a removable bottom.
2

Place all of the ingredients for the mandarin orange mousse, except for the coconut oil, into a blender. Blend until completely smooth.
3

Add the coconut oil and blend some more. Pour into the tart crust and chill in the refrigerator for 3 hours until hardened.
4

Place the ingredients for the lemon marinated persimmons into a bowl. Lightly toss it to combine. Once the mandarin orange mousse has hardened, arrange the persimmons on top.
5

Place the ingredients for the white chocolate into a bowl and use a wooden spoon to combine. Heat in a double boiler until 42°C.
6

Remove from the double boiler and stir well with a spatula as it cools to about 25°C.
7

Cool the white chocolate and use a spoon to drizzle over the tart.