Pies&Tarts

Vegan Persimmon Tart with Chia seeds. It cannot be healthier!!

Persimmons are perhaps the forgotten fruit for baking. I have never seen or prepared a recipe with them, although I must confess that I love this fruit. Describing the taste of the cake is somewhat difficult because it has been something totally new to me, but if you are curious like me or have a lot of persimmons and do not know what to do with them, this cake deserves an opportunity 😉

Here I am another time trying vegan recipes. Although after some bad experiences, I told to myself that I would not do it again, the truth is that I cannot resist them because add a level of difficulty to baking that is a challenge for me. And I love challenges! When things get difficult is when they become really interesting.

I also confess that persimmon is one of my favorite fruits and, since I live in Munich I miss them a lot. Because, here you can find persimmons when it is season, but they are not at all similar to the ones I ate in Barcelona from my parents’ garden. Those were real persimmons, ripe and fresh gathered from the tree, my God! For me there was no better candy when I was a kid

Here they come from Spain (obviously …) but they are all hard as rocks, not ripe at all. And the truth is that it is not the same taste, but obviously you cannot transport them ripe because they would not reach the border without turning into porridge!!

The taste of the cake is, to describe it in some way, curious … I think you have to judge it yourself and try it. Probably, I’ve found it strange because of the vegan ingredients, especially soy yoghurt that has a flavor which does not convince me. So, I have broken my promise of not to make vegan recipes, I’ve tried again but again I’m not convinced of the flavors. But I’m sure there will be someone who loves it, and it is obviously, suitable for vegans as well as very healthy and with very few calories.

Oh! And speaking of healthy things and braking my own promises, I tell you that I signed up for the gym … Yes, I have always criticized and criticized gyms, which have always looked like horrible places to me and now I am registered to one. Let’s all run like hamster on the wheel!! I’m a great, I know! If everyone changed their minds as I do, the world would be a mess! 🙂

But in my defense I have to say that with the cold temperatures of Munich’s winter, there is no one who can go running on the park. Moreover, the gym is right on top of my new workplace, so I have no excuses not to go. And for the moment I’m going, the instructor has prepared an exercise program that gives me the feeling that I’m going become a kind of Schwarzenegger and soon I’ll be able to whip cream without the need of an electrical mixer, hahaha.

Print Recipe

Vegan persimmon tart with chia seeds

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Serves: 14

Cooking Time: 15min. Total 1h

Ingredients

BASE:
500 g soy yogurt
40 g cocoa butter
50 g icing sugar
1 pinch of salt
3-4 Tbsp of cold water
150 g buckwheat flour
FILLING:
1 Tbsp sunflower oil
3 ripe persimmons
1 Tbsp of chia seeds (15 g)
1 tsp vanilla extract
75 g brown sugar
40 g cornstarch

Instructions

To prepare the base, melt the cocoa butter and mix it with the rest of the ingredients of the base using your hands or a fork until you have a uniform dough.

Grease and sprinkle with flour a tart pan. Roll the base of the cake with the rolling pin and cover the whole mold with it. It is a very brittle dough, if it breaks you can rebuild it by pressing with your fingers once it is in the mold.

Preheat the oven to 180ºC. Peel and puree 2 of the persimmons, reserve the third one for decoration. Mix the persimmon puree with the rest of the filling ingredients. Pour the filling on the tart base. Bake for about 45 minutes or until the filling sets.

Remove from the oven, let to cool completely. Wash the remaining persimmon, cut it into slices and decorate the cake just before serving.