Caramel Persimmon Tartolet

I fell asleep at around two o'clock last night because I was immersed in reading a book. It was okay if I hadn't woken up at five in the morning. My little sleeper body kept asking for sweets to regain energy. In the end, I couldn't resist and made these tiny tarts that would create a bombshell effect. Of course, I haven't neglected to add the chocolate persimmons, which have been my favorite lately.

Normally I love ripe persimmons, if we hadn't finished them I would have used them in the cream of the tart. The dates I put on the caramel are different from the dates we know. I saw this fruit in a grocery store 1 month ago while I was walking around Kuzguncuk, and I was curious and gained 1 kilo. Normal persimmon, or persimmon persimmon, cannot be eaten before it ripens, that is, before it darkens and softens, but chocolate persimmon is like honey even though it is hard. Since they are hard and delicious, they can also be used by slicing without being pureed. If you haven't tried it before, I recommend you try it when you come across it.

Now let's go back to the dough of our tart, if you want the tart or tartlet dough to be crispy, your butter must be cold. If it gets hot, the butter takes up a lot more flour and makes the dough tougher. Even if the dough is collected at that time, it becomes sticky and difficult to open.

Here is the summary of the day for me, see you soon...

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Ingredients for Caramel Persimmon Tartolet Recipe

• 100 g butter (1 cup)
• 200 g flour (2 cups)
• 1 egg yolks
• 1 tablespoons of cold water
• 4 tablespoons of powdered sugar
• 1 teaspoon of cinnamon

For inside:

• Caramel sauce (I used ready made)
• if you want Homemade Caramel Sauce You can try my recipe.

For the above:

• 1 persimmon (chocolate type)

How to Make Caramel Persimmon Tartolet Recipe?

1. Chop the cold butter into small cubes. Add flour, powdered sugar, 1 tablespoon of cold water and 1 egg yolk and knead.
2. While kneading the dough, move as fast as possible so that it is not affected by the heat of your hand and does not become sticky.
3. Wrap the dough in cling film and rest in the refrigerator for 30 minutes.
4. Grease the tartlet molds with butter and sprinkle with flour. Turn the door upside down and shake off the excess flour.
5. Divide the rested dough into 6 pieces, open it on a lightly floured counter and lay it in the tart mold. Make a few holes in the bottom of the dough with a fork.
6. Bake in a preheated oven at 180 degrees for 15 minutes. (If the dough is thin, it can cook and burn faster, so start checking after 10 minutes.)
7. Remove your baked tartlets from the mold after they have cooled. Divide the caramel sauce into them and serve by putting the sliced ​​dates on them.