Nancy’s Recipes

Desserts

Cream Cheese Persimmon Tartlets

Featured Product: Nancy’s Cream Cheese 

 

Ingredients

Granola Crust

  • 2 cups Premade Granola
  • 1 tablespoon Brown Sugar
  • ¼ cup Melted Butter

Spiced Filling

  • 1 cup Heavy Whipping Cream
  • 2 Tubs Nancy’s Cream Cheese, (8 oz.)
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Paste
  • 2 teaspoons Pumpkin Pie Spices (cinnamon, ginger, nutmeg, clove)
  • Sliced persimmons and chopped hazelnuts, for garnish

Directions

  1. Pulse the granola in a high speed blender to chop. Add the melted butter and pulse again.
  2. Press the granola mixture into 4 small tart pans.
  3. To begin making the filling, beat the heavy whipping cream in a mixing bowl until stiff peaks form.
  4. Separately, combine the cream cheese, powdered sugar, vanilla paste and pumpkin pie spices. Beat until smooth.
  5. Gently fold the whipped cream into the cream cheese mixture. Divide the filling into the prepared crusts. Chill for 4 hours or overnight.
  6. Garnish the tops with slices of persimmon and chopped hazelnuts.