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Vegan Persimmon Tarts

Beautiful persimmon tarts on a silver tray with two sliced persimmons around them

These little persimmon tarts are a treat. A crunchy espresso shortbread dough, sweet fruit, and vegan whipped cream make them an addictive little dessert. This tart recipe highlights the natural sweetness and flavor of persimmons. They are a super impressive little holiday dessert for the autumn or winter months. I have eaten persimmons a lot during the autumn months in Italy, and this tart recipe was something I had in mind since then. And they were everything I hoped for!

What are Persimmons:

The persimmon is an edible fruit from the Diospyros genus. Similar to tomatoes, they are considered berries. A multitude of varieties are cultivated across Asia, Europe, and America. When ripe, the Kaki persimmon has a delicious sweet honey-like taste. It is quite juicy and soft. While not so commonly used in the kitchen, they are perfect for making tarts and loaf cakes or enjoying them just as they are.

Ingredients for making Persimmon Tarts:

Ingredients for vegan persimmon tarts (flour, vegan whipped cream, persimmons, espresso, cinnamon, espresso, vegan butter substitute) in green bowls

For the Dough:

  • Flour
  • Cane sugar
  • Vegan butter substitute
  • Espresso
  • Cinnamon
  • Salt

For the Filling:

  • Vegan whipped cream
  • Persimmons

This recipe is quite simple. It only features a shortbread dough for the tarts and a filling with vegan whipped cream and persimmons. This recipe highlights the natural deliciousness of persimmons. And for that, you won’t need much more except the ripe fruits. I added espresso and cinnamon to make the tart dough more exciting. The coffee, cinnamon, and organic cane sugar give the tart a delicious caramel flavor that pairs well with the persimmons. Also, you will need a vegan butter substitute. I am using a mild version without an overpowering margarine taste. Alternatively, you can use a neutral vegetable oil for making this recipe.

How to make Vegan Persimmon Tarts:

Five vegan persimmon tarts on a silver plate with sliced persimmons around them

While the recipe is quite simple overall, it consists of a few different steps we will need to take care of. Firstly, we need to prepare the coffee shortbread dough. After resting the dough, we will make our tarts and bake them empty. Finally, we will fill the shortbread tarts with fresh cubed persimmon and vegan whipped cream.

Making the Espresso Shortbread Dough:

A ball of espresso shortbread dough in a stainless steel bowl

Making the dough is super easy. You only need to factor in a bit of time to let the dough rest when making these tarts. Allow the vegan butter substitute to warm to room temperature so it is easy to work with, and brew some espresso. Next, combine the flour, cane sugar, espresso, and butter substitute. You can work the dough with your hands until the ingredients are incorporated. You should be left with a nice ball of dough like this. Let the dough rest covered in the fridge for at leat 45 minutes.

Shaping and Baking the Empty Tarts:

Tart forms on a silver tray

Next, you can shape the tarts. You can adjust the height and thickness to your forms and liking. I didn’t have designated tart forms, so I went with small cupcake forms instead. I baked the shortbread dough for about 10 minutes at 180° C (360F) until it was nicely browned. Take them out of the oven and let them cool to room temperature.

Finishing the Vegan Persimmon Tarts:

A green ceramic bowl filled with finely diced ripe persimmon cubes

While the tarts are cooling down, we can prepare the filling. I had nice and ripe persimmons, which I peeled and diced finely. They were delicious like this. Next, I freshly whipped a slightly sweetened soy cream. You can also make this recipe using a spray whipped cream if you find a vegan option at your local grocery store.

To fill the tarts, I started by layering a spoonful of vegan whipped cream followed with the fresh persimmon. I topped each tart with a little hat of whipped cream and a dried cranberry for a beautiful color contrast.

A birdseye ange of vegan persimmon tarts on a wooden underground, garnished with some vegan whipped cream and a cranberry

Serving Suggestions:

These vegan persimmon tarts are best when enjoyed right away! You can easily keep them in the fridge for 2-3 days in an airtight container as well. They will still taste delicious. The shortbread dough does a great job of staying nice and crispy. Still, they will lose their crunch eventually, and the vegan whipped cream will lose its volume.

I hope you enjoyed this vegan persimmon tart recipe. Let me know what you think in the comments below!

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Beautiful persimmon tarts on a silver tray with two sliced persimmons around them

Vegan Persimmon Tarts

These vegan persimmon tarts are such a luxurious dessert. The coffee-infused shortbread dough and persimmon flavor go so well together!

  • Total Time: 125 minutes
  • Yield: 20 tarts 1x

Ingredients

Scale

3 persimmons

125g flour

75g cane sugar

75g vegan butter substitute

1 pinch salt

1 shot of espresso

1 tsp cinnamon

100ml vegan whipped cream

Optional: 20 cranberries to garnish

Instructions

Allow the vegan butter substitute to warm to room temperature and brew the espresso. Combine the flour, cane sugar, espresso, and butter substitute. Work the dough with your hands until the ingredients are incorporated. Let the dough rest covered in the fridge for at least 45 minutes.

Next, you can shape the tarts. Bake the unfilled tarts for about 10 minutes (see notes) at 180° C (360F) until nicely browned. Take them out of the oven and let them cool to room temperature.

Peel and finely dice the persimmons and prepare the vegan whipped cream if you are making it freshly.

Layer a spoonful of vegan whipped cream and fill the tart with the diced persimmon. I topped each tart with a little hat of whipped cream and a dried cranberry for a beautiful color contrast.

Notes

Baking time for the shortbread dough might depend on the thickness of your tarts. I made thin forms, for which 10 minutes was enough.

You can also make this recipe using a spray whipped cream if you find a vegan option at your local grocery store.

I made quite small tarts with thin walls. If you want to make bigger tarts for 20 servings, you might need to scale up the ingredients accordingly.

  • Author: Ivo
  • Prep Time: 60 minutes
  • Rest Time: 45 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegan

Keywords: Persimmon Tarts, vegan persimmon tarts

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