Ingredients  

2 sheets sweet pastry
1 ripe persimmon, finely sliced
1 handful of blueberries
½ cup mascarpone
½ cup coconut yoghurt
Mint to garnish 

Mandarin Glaze

Juice of 1 mandarin
2 tablespoon marmalade

Method

Preheat oven to 180°C

Lightly grease as 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

To make the glaze, 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