Persimmon Tart with Corn and Miso Caramel

Start by mixing the all-purpose flour, powdered sugar, and almond flour in a large bowl. Add the unsalted butter and mix until you achieve a sandy texture.

Next, incorporate the egg into the mixture and stir until it forms a dough. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a saucepan, combine the canned corn purée and heavy cream. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the whole pod for extra flavor. Gently heat the mixture, stirring constantly.

In a separate bowl, whisk together the egg yolks, sugar, and salt until combined. Gradually add the warm corn cream mixture to the egg yolk mixture, stirring well to prevent curdling. Add the gelatin (previously softened in cold water) and return the entire mixture to the heat, stirring until thickened.

Remove from heat and mix in the unsalted butter and rum or whiskey until smooth. Let it cool before pouring it into the tart shells.

In a bowl, mix the unsalted butter, almond flour, brown sugar, and all-purpose flour until you obtain a crumbly texture. Spread the mixture on a baking sheet lined with parchment paper.

Bake in a preheated oven at 180°C (350°F) for about 10-12 minutes or until golden brown. Let it cool completely before using it on the tart.

In a saucepan over medium heat, combine the sugar and water. Allow it to cook without stirring until it reaches a golden caramel color.

Remove from heat and whisk in the light miso paste. Slowly add the heavy cream and milk, mixing constantly until fully combined. Stir in the softened gelatin and salt until dissolved.

Let the sauce cool slightly, then whip it to a airy consistency before using on the tart.

Once the tart shells are fully baked and cooled, pour in the corn cream filling until just full. Top with the cooled crispy crumble topping. Refrigerate the tarts for at least 1 hour to set.

Before serving, drizzle the whipped miso caramel sauce over the tarts and garnish with fresh persimmons, burnt corn, and cilantro leaves. Enjoy your delightful dessert!