Persimmon honey orange blossom mascarpone tart with pretzel crust




Sunday morning I went with my mom & dad to Sunday market ..cuz my dad can’t live without eating fish & they do have different varieties of seafood, I was captivated by the color of the persimmon and aroma almost like vanilla. My mom sliced some and served it with a coffee that day.. it was really sweet and it tastes like vanilla.
I’ve never used persimmon in a recipe before.
So let’s make a tart crunchy salty crust with hint of ginger, mascarpone filling with orange blossom flavor ( we need a fresh flavor here, for me this is the soul of the recipe) some honey to add a little bit of sweetness, topped with fresh persimmon & pomegranate jewels & I love decorating with fresh herbs…pleasing to the eyes.



For the crust :


(200g) 2 cups crushed pretzels
(180) 3/4 cup melted butter
2 tablespoons of sugar
1 teaspoon of ginger

Mascarpone filling:

(450g) 2 cups of mascarpone cheese (room temperature)
(80ml) 1/3 cup honey
1 teaspoon of orange blossom
1 tablespoon of orange juice


Topping :
2 persimmon thinly sliced
Pomegranate seeds
Rosemary for decorating
Honey (optional)




Preheat the oven to 350f/180c Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch tart pan. Bake 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling.

Prepare the filling, combine the mascarpone, honey, orange blossom , and mix until smooth. Spread mixture evenly in cooled tart shell, then add the persimmon slices , pomegranate on top, decorate with rosemary..add more honey if you want & enjoy.