Persimmon Pie

My best Christmas present.

I won this set of flavored NuStevia Liquids giveaway from Luxury Haven in her "NuNaturals Returns With A Bigger Stevia Giveaways" in December 2012.  Shirley, thank you so much for your kind thoughts and effort. I'm so glad we meet in blogland. 

Luxury Haven  is a "All-In-One" blog about beauty, food, shopping, travel, contests and product review. Shirley is an excellent cook and take great pictures too. Do hop over to her great blog Luxury Haven  and say hello to my lovely friend.

Beside that NuNaturals is so generous to included additional samples and a stack of 50's recipes in the parcel. Thank you so much to Mr. Ron Redding of NuNaturals. Look like I'm gonna be busy experiment new recipes with NuNatural products.
Let me share with you my mini Persimmon Pie.

Mini persimmon pie

Persimmon fruits, picture compliments from a friend.

Ingredients for pie crust
200 gm plain flour
1/2 cup fresh shredded coconut or dessicated coconut
6 pkts Nu-Stevia or 1/4 cup sugar
2 oz butter ( frozen )
1/2 egg - lightly beaten
10 drops NuNaturals Vanilla Stevia Liquid

1/  Sieve the flour, mix shredded coconut, Nu-Stevia or sugar and NuNaturals Vanilla Stevia liquid together.
2/  Cut the butter into small cubes, add in the flour mixture. Use your finger tips to mix the butter and flour to resemble bread crumbs.
3/  Add in the egg and mix till dough is form and leave the side of the mixing bowl. DO NOT KNEAD THE DOUGH AND OVER MIX. Over mix dough will be oily and pie will shrink when bake.

 This picture is from egg tarts recipe. I'm using this picture as an example for the pie pastry.

4/  Roll the pastry to 1/4 inch thick in between two plastic sheet. Remove the top plastic sheet and cut with 3 inch round pastry cutter. Lay the cut out pastry into the mini tart mold and press lightly.
5/  Dock the dough by piercing the base with a fork in several places to allow airflow and prevent bubbles. Don't get carry away and over do it. Too many holes will let the filling leak through the crust.

6/  Blind bake in pre heat oven for 8 mins at 180 deg c, remove and add 1 tbsp of persimmon filling, bake for another 10 to 15 mins until the custard filling is firm.
7/  Over bake filling will puff up and wrinkles or it'll look like a 3 magnitude earth quake.
8/  Best to serve warm.

Use the balance dough to cut out mini flower and heart shape to decorate the topping.  Bake the filling for 5 mins, remove from oven. Put the cut out mini flowers on top the filling  and bake for another 10 to12 mins. 

Ingredients for filling
1 cup Persimmon pulp
1/2 Egg lightly beaten
1/2 cup Milk  
6 sachets  NuStevia or 1/4 cup sugar
1/8 tsp Salt
1 tsp NuNaturals Vanilla Stevia Liquid
1/2 tbsp custard powder + 2 tsp water

Awesome pairing fresh grated coconut with persimmon.

1/  Mix the custard power with 2 tsp water and keep aside.
2/  Blend 2 very ripe persimmon fruit with 1 tbsp lemon juice until very fine.
3/  Mix persimmon pulp, egg, and milk, stir till well blend.
4/  Add NuStevia or sugar, salt, NuNaturals Vanilla Stevia and custard powder to the persimmon mixture.
5/  Mix well and scoop a table spoon of persimmon mixture to the pie and bake for 10 to 15 mins at 180 deg C.
6/  Remove from oven, line with paper liners and serve warm.
7/  Add few slices of banana or fresh grated coconut before serving.

Suggestion condiment before serving. Top with few slices of banana or fresh grated coconut to enhance the taste.

Love the buttery pastry and coconut fragrant.

Persimmon Leaf Tea

The leaves of the persimmon plant are just as useful and healthy as the edible fruit. The tea are rich in vitamins and minerals. Persimmon leaf tea has long been an effective herbal remedy in Japan. It's helpful for allergy relief, metabolism regulation, weight loss and improve complexion. As far as I know persimmon leaf tea are easily available in Japan, Korea, China and USA.

The benefits of persimmon fruit

The fruit is low in calories and contains rich source of dieting fiber. Persimmons are high in vitamins A, B6, C, manganese, potassium and soluble fiber.
Persimmon is a multi-trunked or single-stemmed  deciduous tree, which grow up to 25 feet in height. They grow best in areas that have moderate and relatively mild summers. The season for persimmon in the Northern hemisphere is September to December.

Picture compliments from a friend.

This post  is link to Foodie Friends Friday Linky Party January 18/13 host by Marlys Folly.
Have a wonderful week ahead. Thank you for you dropping by.