Chocolate Persimmon Tarts

December 7, 2010

These tarts are made with Hachiya persimmons, which must be used when they’re extremely ripe. They will be incredibly soft with a silky, smooth pulp inside — perfect for baking.

Persimmons will always remind me of growing up with my best friend Aimee, because her mom was always sure to have a bowl of persimmons on the kitchen counter every November…

Valentina's passion is food, and she loves spending time in her "kitchen retreat," as she refers to that room in her house. Valentina develops recipes for creative and comforting food that works perfectly for casual entertaining. Both her recipes and food photography have been featured many times on popular food websites and in print. Valentina shares her beautiful photographs as well as new and interesting recipes almost daily on her blog, Cooking on the Weekends.

Outside the worlds of food and photography, Valentina's other passion is her family (including her two young boys, her husband and her puppy, Maple.)

To learn more about Valentina and where her work has been featured, visit her About page at Cooking On The Weekends.