Persimmon Tartlets with Caramel Cream Recipe

Name: Persimmon Tartlets with Caramel Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (14 ounces each) sweetened condensed milk; 1 box (about 1 pound) graham crackers; 1/4 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 cup (2 sticks) plus 4 tablespoons unsalted butter, melted; 8 ounces cream cheese, room temperature; 1 1/2 cups (12 ounces) creme fraiche; 1 teaspoon pure vanilla extract; 3 ripe Fuyu persimmons, sliced 1/4 inch thick

Servings: persons

2 cans (14 ounces each) sweetened condensed milk
1 box (about 1 pound) graham crackers
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (2 sticks) plus 4 tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1 1/2 cups (12 ounces) creme fraiche
1 teaspoon pure vanilla extract
3 ripe Fuyu persimmons, sliced 1/4 inch thick

1
Cook condensed milk in a small saucepan over low heat, whisking constantly, until thickened and light golden, about 30 minutes (you should have 1 3/4 cups).
2
Let cool slightly.
3
Meanwhile, preheat oven to 350F.
4
Process graham crackers in food processor (working in batches) until finely ground, about 2 minutes; transfer to a medium bowl.
5
Add ginger, cinnamon, salt, and pepper; whisk to combine.
6
Stir in butter.
7
Press 4 or 5 loosely packed tablespoons graham cracker mixture firmly into bottom and up sides of each of twelve 4-inch tart pans with removable bottoms.
8
Place pans on rimmed baking sheets; bake until set, about 10 minutes.
9
Transfer to a wire rack to cool completely.
10
Shells can be stored in airtight containers at room temperature up to 2 days.
11
With an electric mixer on medium-high speed, beat cream cheese until fluffy.
12
Reduce speed to medium.
13
Add creme fraiche, reduced condensed milk, and vanilla.
14
Beat until smooth.
15
Fill cooled crusts with filling and refrigerate until set, 2 hours or up to 1 day.
16
Arrange a persimmon slice on top of each.
17
Unmold tarts before serving.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cans (14 ounces each) sweetened condensed milk, 1 box (about 1 pound) graham crackers, 1/4 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and more.

Yes, Persimmon Tartlets with Caramel Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Persimmon Tartlets with Caramel Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions