This recipe was originally Swirled Pumpkin and Cream Cheese Tart from the most recent issue of “Victoria” magazine. I made it twice as pumpkin, amazing flavor, but I wanted to use some of the native persimmons from my trees in the pasture. They are ripe right now and the trees are full. This year looks like a bumper crop. There are definitely enough for me, the deer and the coyotes. If you don’t like or don’t have access to native persimmons, the original version of this is wonderful. It pairs well with coffee(pumpkin spice anyone?) or fresh brewed hot tea. You will need a 10 or 11 inch tart pan with a removable bottom for this recipe.
For the crust:
- 1 ½ cups fine ground Gingersnap cookies (I use my blender)
- ½ cup fine chopped or ground Walnuts (use Black Walnuts for extra flavor)
- 3 Tbsp firmly packed Brown Sugar
- ½ teaspoon ground Cinnamon
- 6 Tbsp melted Butter
For the persimmon filling:
- 15 ozs Persimmon Pulp or canned pumpkin
- ½ cup granulated cane Sugar
- 2 large Eggs
- 1 Egg Yolk
- 2 Tsp Pumpkin Pie Spice
- 2 Tsp Vanilla Extract
- ¾ cup Heavy Whipping Cream
For cream cheese swirl:
- 4 ozs Cream Cheese, softened
- 3 Tbsp granulated cane Suagr
- 1 Egg Yolk
- ¼ cup Heavy Whipping Cream
Pre-heat oven to 350 degrees F.
Crust – In a large bowl, stir together the ground cookies, walnuts, brown sugar and cinnamon. Add melted butter, stirring to combine. Press mixture into the bottom and sides of the tart pan. Bake for 12 minutes and set aside to cool. It works best if the crust is cool. Don’t skip this step.
Pumpkin Filling – In a separate large bowl whisk togetherpersimmon/pumpkin, sugar, eggs,egg yolk, spice and vanilla extract. Add cream, whisking until smooth. Pour into cooled crust.
Cream Cheese Swirl – In a medium bowl, beat cream cheese and sugar with a mixer on medium speed until creamy and smooth. Add egg yolk. Beat until smooth. Drop the cream cheese mix into the persimmon/pumpkin mixture by the teaspoon full. Gently swirl the mixture with a butter knife.
Bake until center is set, about 35 to 40 minutes. Let cool completely. Cover and refrigerate for at least 4 hours before serving. Serve with ice cream or whipped cream.