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Persimmon & Mandarin Orange No-bake Tart Recipe

Persimmon & Mandarin Orange No-Bake Tart Recipe
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Serving : 4
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Prepare the ingredients before making Persimmon & Mandarin Orange No-Bake Tart in your home. Then, follow these steps below to serve Persimmon & Mandarin Orange No-Bake Tart for your family or friends.

Ingredients: Persimmon & Mandarin Orange No-Bake Tart

  • Caramel Crust:
  • 100 grams Cashew nuts
  • 50 grams Flaked coconut
  • 1 tbsp Maple syrup
  • 1 tbsp Cashew butter
  • 1 tbsp Coconut Oil
  • 2 pinch Salt
  • Mandarin Orange Mousse:
  • 60 grams Cashew nuts
  • 1/2 cup Irish Moss Paste
  • 1 Mandarin orange
  • 1 pinch Salt
  • 40 grams Coconut Oil
  • Lemon Marinated Persimmons:
  • 2 Persimmons
  • 1 tbsp Lemon juice
  • 1 tsp Agave Syrup
  • 1 pinch Salt
  • White Chocolate Sauce:
  • 25 grams. melted in double broiler Raw Cacao Butter
  • 25 grams Cashew Butter
  • 1 tbsp Agave Syrup
  • 1 pinch Salt

How to Make Persimmon & Mandarin Orange No-Bake Tart

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Persimmon & Mandarin Orange No-Bake Tart in your home by yourself.

    Step 1
  • Place the caramel crust ingredients into a bowl and use a spatula to combine thoroughly. Spread the crust evenly into a tart pan with a removable bottom.
  • Step 2
  • Place all of the ingredients for the mandarin orange mousse, except for the coconut oil, into a blender. Blend until completely smooth.
  • Step 3
  • Add the coconut oil and blend some more. Pour into the tart crust and chill in the refrigerator for 3 hours until hardened.
  • Step 4
  • Place the ingredients for the lemon marinated persimmons into a bowl. Lightly toss it to combine. Once the mandarin orange mousse has hardened, arrange the persimmons on top.
  • Step 5
  • Place the ingredients for the white chocolate into a bowl and use a wooden spoon to combine. Heat in a double boiler until 42°C.
  • Step 6
  • Remove from the double boiler and stir well with a spatula as it cools to about 25°C.
  • Step 7
  • Cool the white chocolate and use a spoon to drizzle over the tart.
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