This Persimmon Custard Tart Recipe combines a smooth, spiced cream filling with the natural sweetness of ripe persimmons, all nestled in a nutty almond flour crust for a perfect autumn dessert.
Trending now: 10-minute Persimmon Jam.
Why I Love This Persimmon Custard Tart Recipe
I love this persimmon tart recipe because it offers a refreshing twist on traditional holiday desserts.
While it may resemble a classic pumpkin pie, it stands out with its naturally sweet, vibrant persimmon filling that feels LIGHTER and brighter on the palate.
The unique combination of ripe persimmons and warming spices gives it a DELICATE yet unforgettable flavor profile, and the creamy, smooth texture makes every bite irresistible without feeling overly heavy.
This persimmon custard tart is a perfect balance between familiar COMFORT and FRESH ELEGANCE, basically making it an ideal dessert to impress guests and bring a touch of seasonal flair to the holiday table.
You might also like Bourbon Pumpkin Pie.
Ingredients
This delicious persimmon custard tart recipe gives a LOW-CARB TWIST to Martha Stewart’s classic version. Instead of a traditional high-carb, all-purpose flour crust, I opted for a low-carb almond flour crust.
Then, for the filling, I swapped out refined sugar for zero-calorie MONK FRUIT SWEETENER. The result is a delicious persimmon tart that above all fits perfectly into healthy, low-carb, and diabetic-friendly diets.
Almond Tart Shell Ingredients
Here’s what you’ll need for the gluten-free crust of this persimmon custard tart.
- Almond Flour: Use fine, blanched almond flour which is made from peeled almonds.
- Granulated Sweetener of Choice: For zero calories, use a keto-friendly sweetener such as monk fruit allulose blend.
- Salt: Just a dash.
- Avocado Oil (or Butter): Neutral-tasting avocado oil has a lot less saturated fat than butter and melds beautifully with the nutty aromas of almond flour.
- Egg: The egg in the crust doesn’t add flavor; it works as a binder because almond flour lacks gluten.
- Vanilla Extract: Basically enhances the flavors of the other ingredients in this persimmon custard tart recipe.
These are the ingredients in the persimmon tart filling.
Persimmon Custard Tart Filling Ingredients
Here are the ingredients in the creamy persimmon tart filling.
- Fuyu Persimmons: These sweet, firm persimmons add a burst of natural sweetness and above all a bright, fruity flavor to the filling, along with a smooth texture.
- Heavy Cream: It lends a rich, creamy texture and luxurious mouthfeel to the tart filling, balancing the spices and persimmon.
- Brown Monk Fruit or Brown Sugar: This sweetener provides a deep, caramel-like flavor that basically complements the fruit and spices, with monk fruit sweetener offering a zero-calorie alternative.
- Eggs and Egg Yolks: They help bind the ingredients, creating a silky, custard-like texture that sets the tart while baking.
- Cinnamon Stick: This aromatic spice above all brings warmth and depth to the filling, infusing it with a classic holiday flavor.
- Star Anise: With its sweet, licorice-like taste, star anise basically adds a unique layer of complexity to the spiced cream.
- Whole Clove: It offers a rich, aromatic intensity that enhances the overall spice profile and adds depth to the filling.
- Cardamom Pods (Crushed to Expose the Seeds): Cardamom provides a citrusy, floral note that brightens the filling with a hint of warmth and complexity.
- Ginger: This warming spice delivers a subtle kick of heat and earthy undertones, elevating the flavor of the persimmon custard tart.
- Nutmeg: It adds a touch of nutty, aromatic sweetness, enhancing the overall flavor with a hint of spice.
- Salt: A small amount of salt balances the sweetness and spices, enhancing the overall flavor of the tart filling.
Welcome to My Kitchen! Let’s Make a Persimmon Tart
This easy persimmon custard tart couldn’t be simpler to make. First, combine the ingredients for the filling. Then, pour them into a pre-baked almond flour tart crust. You can also check out a quick video tutorial on how to make a persimmon tart from my YouTube channel below:
Make the Almond Flour Tart Shell
Make one Almond Flour Pie Crust until the bottom is set and the edges turn a light golden brown, about 15-20 minutes. Since it will bake further with the filling, don’t over-brown it.
You can also make this persimmon custard tart recipe using a gluten free tart crust made with a gluten-free flour blend.
How to Make the Persimmon Custard Tart Filling
1. ADD HEAVY CREAM TO THE SAUCEPAN
Pour 1 cup of heavy cream into a small saucepan.
2. ADD SPICES TO THE HEAVY CREAM
Add 1 cinnamon stick, 2 star anise petals, 1 whole clove, and 3 crushed cardamom pods so the seeds show. These spices above all infuse the cream with a warm, aromatic blend of flavors that pairs beautifully with persimmons.
3. BRING TO A GENTLE BOIL
Bring to a gentle boil, stirring constantly. Once it reaches a boil, turn off the heat and let the heavy cream and spices rest for an hour, allowing the flavors of the spices to deeply infuse into the cream.
4. STRAIN THE HEAVY CREAM
After an hour, strain the mixture using a sieve to remove the spices. This step basically ensures a smooth, spiced cream base without any solid bits.
5. PUREE 5-6 PERSIMMONS
Puree persimmons in a food processor or blender until you have 1 and 3/4 cups. Persimmons add natural sweetness and a gorgeous color to the filling.
6. ADD THE PERSIMMON PUREE TO THE CREAM
Using a spoon or spatula, mix the puree into the heavy cream mixture to make the persimmon custard tart.
7. ADD BROWN MONK FRUIT OR SUGAR
Then stir in a 1/2 cup of brown sugar or brown monk fruit plus 2 tablespoons of brown sugar or brown monk fruit.
8. ADD EGGS
Add 2 eggs plus 2 egg yolks.
TIP: Be careful not to over-mix or beat the ingredients, as aerating the eggs could cause the filling to rise and then collapse while cooling, resulting in cracks on the surface of the persimmon tart.
9. ADD GINGER
Add 1 teaspoon of ginger.
10. ADD NUTMEG
Add 1/4 teaspoon of nutmeg.
11. STIR IN SALT
Lastly, add 1/2 teaspoon of salt.
Add the Persimmon Filling to the Almond Crust
12. POUR THE FILLING INTO THE COOLED CRUST
Pour the filling into the cooled almond flour tart crust. The almond flour crust provides a delicious, nutty base that complements the sweet persimmon filling.
13. BAKE THE PERSIMMON CUSTARD TART
Bake for about 30 minutes in an oven preheated to 350°F (180°C) until the filling is set at the edges but STILL JIGGLY IN THE CENTER, as it will continue to firm up while cooling.
NOTE: Overbaking the persimmon tart may cause the top to crack during cooling.
14. LET THE PERSIMMON TART COOL
Refrigerate the persimmon custard tart only once it has completely cooled.
15. MAKE THE WHIPPED CREAM
Lastly, whip 1 cup of heavy cream with 1 tablespoon of powdered sweetener. Then, pipe it on the tart or spoon it on individual slices.
PIPING TIP: I use an 849 closed-star piping tip to pipe the whipped cream.
Storage Tips for This Persimmon Tart Recipe
A persimmon custard tart is best enjoyed within 24 hours but can be stored in an airtight container in the refrigerator for 3 days.
That’s basically everything you need to know to make the most scrumptious persimmon tart. If you love persimmons, I definitely recommend giving this delicious holiday tart a try.
Happy Baking!
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Persimmon Tart Recipe in an Almond Crust
Equipment
- 1 Tart or Pie Pan – I used a 10-inch tart pan but a pie pan would also work.
- 1 Small Saucepan – To heat 1 cup of heavy cream for the filling.
- 2 Mixing Bowls – One for the crust and one for the filling.
- 1 Spoon, Food Processor or Stand Mixer – The dough comes together in a minute in a food processor or stand mixer.
- 1 Electric Mixer or Stand Mixer with Whisk Attachment – To make the whipped cream.
- 1 Flexible Spatula (Optional) – To help you build the walls of the pie crust.
- 1 Piping Bag (optional) – I use an 849 closed-star piping tip to pipe the whipped cream.
Ingredients
Almond Flour Pie Crust
- 2½ Cups Almond Flour (240 Grams)
- 3 Tablespoons Granulated Sweetener of Choice (36 Grams) – Monk fruit or sugar.
- ¼ Teaspoon Salt
- ¼ Cup Avocado Oil or Butter (4 Tablespoons) – If using butter, soften it in the microwave until it's soft and mushy.
- 1 Egg
- ½ Teaspoon Vanilla
Persimmon Filling
- 5-6 Fuyu Persimmons – You need enough fruit to make 1¾ cups persimmon puree (397 grams).
- 1 Cup Heavy Cream
- 1 Cinnamon Stick
- 3 Cardamom Pods, Crushed to Expose the Seeds
- 2 Star Anise Petals
- 1 Whole Clove
- ½ Cup Brown Sugar or Brown Monk Fruit (90 Grams)
- 2 Tablespoons Additional Brown Sugar or Brown Monk Fruit (24 Grams)
- 2 Eggs
- 2 Egg Yolks
- 1 Teaspoon Ginger
- ½ Teaspoon Salt
- ¼ Teaspoon Nutmeg
Whipped Cream Topping (Optional)
- 1 Cup Heavy Cream
- 1 Tablespoon Powdered Sugar or Powdered Monk Fruit
Instructions
Make the Almond Flour Pie Crust Recipe Which Features a Video and Step-by-Step Photos
- Make 1 Almond Flour Pie Crust until the bottom is set and the edges turn a light golden brown, about 15-20 minutes. Since it will bake further with the filling, don't over-brown it.
Make the Persimmon Filling: You'll Find Step-by-Step Photos in the Post
- Pour 1 Cup of Heavy Cream into a Small Saucepan.
- Add Spices to the Heavy Cream: Add 1 cinnamon stick, 2 star anise petals, 1 whole clove, and 3 crushed cardamom pods so the seeds show.
- Bring to a Gentle Boil: Bring to a gentle boil stirring constantly. Then turn off the heat and let the heavy cream and spices sit for an hour.
- After an Hour, Strain the Heavy Cream: Use a sieve to remove the spices.
- Puree 5-6 Persimmons: Puree persimmons in a food processor or blender until you have 1 and 3/4 cups.
- Add the Persimmon Puree to the Heavy Cream Mixture: Using a spoon or spatula, mix the puree into the cream.
- Add the Brown Sugar or Brown Monk Fruit: Stir in ½ cup of brown sugar or brown monk fruit plus 2 tablespoons of brown sugar or brown monk fruit
- Add Eggs: Add 2 eggs plus 2 egg yolks. TIP: Be careful not to over-mix or beat the ingredients, as aerating the eggs could cause the filling to rise and then collapse while cooling, resulting in cracks on the surface of the persimmon tart.
- Add Ginger: Add 1 teaspoon of ginger.
- Add Nutmeg: Add ¼ teaspoon of nutmeg.
- Stir in Salt: Add ½ teaspoon of salt.
ASSEMBLE THE PERSIMMON TART
- Pour the Filling into the Cooled Almond Flour Tart Crust.
- Bake in an Oven Preheated to 350°F (180°C): Bake for about 30 minutes until the filling is set at the edges but STILL JIGGLY IN THE CENTER, as it will continue to firm up while cooling. Note: Overbaking the persimmon tart may cause the top to crack during cooling.
- Let the Persimmon Tart Cool to Room Temperature: Refrigerate only once it has completely cooled.
Make the Optional Whipped Cream Topping
- Whip 1 cup of heavy cream with 1 tablespoon of powdered sweetener. Pipe on the tart or spoon on individual slices. Piping Tip: I use an 849 closed-star piping tip to pipe the whipped cream.
Storage Tips
- A persimmon tart is best enjoyed within 24 hours but can be stored in an airtight container in the refrigerator for 3 days.
Notes
This was delicious. It’s close to pumpkin pie but different, lighter. We enjoyed it!
Thanks for your feedback. Glad you enjoyed it. You might also want to check out my 10-minute persimmon jam recipe.
How long to bake for? The recipe doesn’t say. Pie is currently trying in the oven!
Thanks for your feedback. In the recipe, I clarified that it bakes for about 30 minutes. Let me know how it goes.
Love this! Do you have any recommendations for someone who only has the ground versions of the spices?
No, sorry. I have only made it with whole spices.