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Roll out the puff pastry to about 3mm, cut out discs about 10-12cm diameters. Thinly slice the persimmon into rounds then in half. Arrange the sliced fruit in a fan style on the pastry 2-3 slices high; sit a knob of butter on top.
Place a small square of baking paper on top of the fruit then flip the tart on to a baking tray (fruit down first) bake at 190 for10-12 min or until golden and crisp.
Bring milk, cream and vanilla to the boil in a saucepan.
Whisk yolks and sugar until pale then pour over the milk mix just as it reaches the boil, whisk rapidly as you pour (a helping hand is useful or a damp cloth to rest your bowl in).
Add the custard to an ice-cream churn, one cooled add a cup of the custard to the mascarpone in a bowl and whisk until smooth. Add mascarpone mix to the churn and
Continue to churn until the mix is thick. Cover and freeze.
Place sugar and water in saucepan, turn to caramel (no stirring, high heat, clean pan) once the caramel is golden turn down the heat and let it turn dark golden/brown.
Stand back and pour 1/2 the cream in, let it bubble then whisk the mix while adding the rest of the cream. If lumpy turn up the heat and whisk. Finish by whisking in the butter.
Place a scoop of ice cream in the middle of the tart and pour over the caramel sauce.
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