As persimmon season is almost over (at least here in Northern Italy), I’m posting this persimmon mini pies recipe before it’s too late. You still might be able to find some of these Japanese, super-energizing and fascinating fruits around. So here you go! And Happy New Year!
For the pie crust
pie crust (you can find the recipe here), about 3-4 mm thick, cut into squares (that you will lay in tiny baking tins)
For the mini pies (quantities indicated here are enough to fill 3-4 mini pies)
the pulp from 2-3 ripe persimmons
the juice of 1 lemon
2 tablespoons rice malt syrup
1 teaspoon organic vanilla extract
1 teaspoon agar agar powder
organic dark chocolate, for garnish
First, make the dough for the pie(s) and place it in the fridge. Preheat the oven to 180° C. Remove the dough from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm). Oil some mini pie pans or muffin tins and sprinkle with a light coating of flour. Arrange the dough in the pans/tins, poke a few holes in the dough with a fork to let the steam escape, trim off any excess round the edges and bake for 10 to 15 minutes.
In a mixer or blender, combine the persimmon pulp, lemon juice, vanilla and rice malt syrup and blend for a few seconds. Transfer the fruit mixture into a pan and bring to a simmer. Add the agar agar and stir constantly until the agar has dissolved. Remove the persimmon compote from heat and use it to fill the mini pies as soon as they’re done. Let the pies cool until set and garnish with dark chocolate flakes before serving.
Posted in: cooked