Persimmon custard tarts recipe

1. Preheat the oven to gas 5, 190°C, fan 170°C. On a floured surface, roll the pastry into a roughly 35cm square, as thin as a 20p piece. Cut into 4 and line 4 x 10.5cm tart tins with the squares, letting them hang over the sides. Put the tins on a baking sheet, prick the tart bases and chill for 30 mins.
2. Line the pastry with nonstick baking paper and fill with baking beans. Blind bake for 10 mins, then remove the paper and beans and cook for a further 5-10 mins, until the base is turning golden and cooked through. Brush the pastry with egg white and cook for 2 mins. Remove to a wire rack. Trim away any overhanging pastry. Turn the oven down to gas 1, 140°C, fan 120°C.
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3. Meanwhile, heat the milk in a small pan with the vanilla until almost boiling. Whisk the eggs, egg yolks, sugar and cinnamon in a bowl. Pour the hot milk over the eggs, whisking, then strain into a jug.
4. Divide between the tins and bake for 25 mins in the centre of the oven, until set, but still wobbly in the middle.
5. Remove from the oven, arrange the persimmon in a petal effect and bake for 5 mins more. Remove and allow to cool before serving.

Tip: Give the tarts a lovely glaze by brushing with a little apricot jam mixed with 1 tsp hot water just before you bake them in step 5.

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Persimmons may only be available in limited stores