Tart with persimmon and sea buckthorn

In a mixing bowl, combine 150 grams of cold butter and powdered sugar until smooth.

Add 40 grams of yolks to the butter and mix.

Add sifted flour and a pinch of salt, mix well. The dough should come together in a ball; you can knead it by hand. Wrap the dough in plastic wrap and refrigerate for at least 5 hours, preferably overnight.

For custard, mix 80 grams of yolks and 70 grams of sugar, add 25 grams of corn starch. Whisk until smooth.

In a saucepan, heat the milk with vanilla extract until almost boiling.

While whisking, pour part of the hot milk into the egg mixture, then pour the egg mixture into the saucepan with the remaining milk and cook over medium heat, stirring constantly until thickened. At this stage, do not leave the saucepan, or you risk getting a sweet omelet instead of cream. Large bubbles will rise to the surface.

Remove the finished cream from heat and whisk in 50 grams of butter.

Transfer the cream to a clean container, cover with plastic wrap, and place it in the refrigerator to cool completely.

For almond cream, melt 170 grams of butter and let it cool slightly.

Mix 100 grams of eggs with 150 grams of sugar separately.

Add 170 grams of melted butter and mix with a whisk.

Add sifted almond flour to the mixture and mix. Like the custard, cover it with plastic wrap and place it in the refrigerator.

Lightly dust the baking paper with flour, place the dough, cover with a second sheet of paper, and roll out to a thickness of 3–4 mm.

Cut out the bottom for tartlets and strips for the walls from the dough.

Distribute the dough into molds. You should get 10 tartlets with a diameter of 12 cm. Prick the bottom of the tart with a fork and refrigerate for 10-15 minutes.

Trim the excess dough, cover the tartlet with a sheet of paper and add a weight, which can be dry beans, rice, or buckwheat. The grains will prevent the bottom from rising. Place the tart in an oven preheated to 170 degrees for 10 minutes.

In a small saucepan, bring the sea buckthorn puree to a boil.

In a separate bowl, mix 20 grams of sugar and 2 grams of starch and add them to the saucepan with the puree.

Whisk intensively and boil until the consistency of jelly. Cool down.

Remove the weight from the ready tartlet, spread sea buckthorn confiture on the bottom, and top it with a thicker layer of almond cream.

Sprinkle almond flakes on top and return the tartlet to the oven for another 20 minutes.

Slice the persimmon into 7 mm thick rings. Use culinary rings of different diameters to cut circles from the persimmon flesh. Do not discard the scraps. If the persimmon is small or has seeds, you can slice it for decoration. About a third of the total persimmon will be needed for decoration.

Peel the remaining persimmons, they are not needed, and transfer the pulp to a saucepan and blend it.

Add sugar syrup and lemon juice to the persimmon puree. This is a sauce for decorating the dish.

Spread the custard on the prepared tartlet and smooth it with a spatula.

Place pieces of persimmon on top in a chaotic order and squeeze sea buckthorn jam into the gaps between them.

Garnish with mint or lemon balm leaves. Drizzle with persimmon sauce before serving.