Ingredients
Tart 4 large firm ripe persimmons 500 g Puff pastries 1 tablespoon icing sugar to glaze 100 g Butter Ice-cream 6 egg yolks 300 ml Cream 300 ml Milk 300 g mascarpone 2 Vanilla pod 2 nips Cointreau Sauce 2 cups Sugar ½ cup Water 600 ml Cream 75 g ButterDescription
TartRoll 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
LifeStyle FOOD
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