Mint to garnish
Mandarin glaze
Juice of 1 mandarin
2 tablespoons marmalade
• Preheat oven to 180°C.
• Lightly grease a 23cm tart tin (with a loose bottom).
• Press
the pastry into the tin and trim the edges.
• Line the pastry with baking paper, fill with baking beans (or uncooked rice) and blind bake for 10 minutes.
• Remove the beans and paper and bake for another 5-10 minutes until golden. Allow to cool.
• Meanwhile, mix the mascarpone and coconut yoghurt in a bowl.
• Spread into the cooled tart case.
• Arrange the persimmon slices over the mascarpone and coconut yoghurt mixture.
• Gently warm the marmalade in a pot over a low heat. Stir in the mandarin juice.
• Pour the glaze over the tart, sprinkle over the blueberries and garnish with mint
• Serve at room temperature.
8-10
15 minutes
20 minutes.
