The secret to this filling’s silkiness and deep caramel flavor is sweetened condensed milk, which is very slowly simmered until thick and golden, then blended with a mixture of cream cheese and crème fraîche. The spicy-sweet graham-cracker crust incorporates ground ginger, cinnamon, and black pepper; persimmon slices adorn the tops.

　　

Ingredients

makes 1 dozen

　　2 cans (14 ounces each) sweetened condensed milk

　　1 box (about 1 pound) graham crackers

　　1/4 teaspoon ground ginger

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon salt

　　1/4 teaspoon freshly ground black pepper

　　1 cup (2 sticks) plus 4 tablespoons unsalted butter, melted

　　8 ounces cream cheese, room temperature

　　1 1/2 cups (12 ounces) crème fraîche

　　1 teaspoon pure vanilla extract

　　3 ripe Fuyu persimmons, sliced 1/4 inch thick

　　

Step 1

Cook condensed milk in a small saucepan over low heat, whisking constantly, until thickened and light golden, about 30 minutes (you should have 1 3/4 cups). Let cool slightly.

　　

Step 2

Meanwhile, preheat oven to 350°F. Process graham crackers in food processor (working in batches) until finely ground, about 2 minutes; transfer to a medium bowl. Add ginger, cinnamon, salt, and pepper; whisk to combine. Stir in butter. Press 4 or 5 loosely packed tablespoons graham cracker mixture firmly into bottom and up sides of each of twelve 4-inch tart pans with removable bottoms. Place pans on rimmed baking sheets; bake until set, about 10 minutes. Transfer to a wire rack to cool completely. Shells can be stored in airtight containers at room temperature up to 2 days.

　　

Step 3

With an electric mixer on medium-high speed, beat cream cheese until fluffy. Reduce speed to medium. Add crème fraîche, reduced condensed milk, and vanilla. Beat until smooth.

　　

Step 4

Fill cooled crusts with filling and refrigerate until set, 2 hours or up to 1 day. Arrange a persimmon slice on top of each. Unmold tarts before serving.

　　Martha Stewart's New Pies and Tarts