Recipe for Chocolate and Persimmon Tartlet

Preparation of the ganache: Heat the chocolate in a double boiler. Meanwhile, heat the liquid cream until boiling. Once the cream is boiling, add it in three batches to the chocolate. Mix until you obtain a smooth ganache. Pour the ganache into a piping bag and refrigerate for 2 to 3 hours.

Preheat the oven to 180. Peel the persimmon and cut it into small cubes.

Roll out the puff pastry, prick the bottom with a fork to prevent the dough from puffing up. Using a cookie cutter, make 6 rounds of dough. Sprinkle brown sugar over the dough. Bake for about 15 minutes to brown the pastry.

To finish the plating: On each round of dough, put a bit of ganache and spread it. Add some diced persimmon on top. Using a piping bag, make large dots of ganache around the edge of the round of dough. In the center, add a few more diced persimmon, then make a large dot of ganache. Arrange some diced persimmon on top, and go wild with the decoration: sprinkles, chocolate...