Ice Cream Tart With Grown-up Persimmon Flavor

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   ["Bake the small tarts very well so that they are quite hard.", "Let them cool completely, and then remove from the molds.", "Dissolve the chocolate in a small bowl suspended over a hot water bath, spread it thinly in the tarts from Step 1.", "Refrigerate the tarts for a while to let the chocolate completely harden.", "Mix the rum and raisins together into the vanilla ice cream to make the rum raisin ice cream.", "This is what I used this time, but you can of course use home-made ice cream instead.", "Pour the Step 3 ice cream into the Step 2 tarts, and level out the surface.", "Make sure to let the ice cream thoroughly harden in the freezer this time.", "Finally, spread the persimmon puree onto the surface and place once again into the freezer to harden.", "The tarts are done.", "The rum raisin ice cream and persimmon really go well together.", "I think the bitterness of the chocolate and coffee tart crust work together to give it an even more grown-up taste.", "Here is my recipe for rum soaked raisins: ""Fruity Rum Raisins"".", "I also recommend checking out ""Ice Cream Tart Number 2 Chocolate Pistachio""."]

* Per serving · 4 servings · Values may vary.

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