Spiced Spanish Persimon® and custard tart

First, make the crème pâtissière. Put the milk and spices into a pan, bring to the boil, then remove from the heat and leave the spices to infuse

Meanwhile, in a mixing bowl, whisk the sugar with the egg yolks until thick and pale, then whisk in the flour

Strain the spices out of the milk, then slowly whisk into the egg mixture. Once combined, pour back into the pan and place back over a low heat. Stir constantly to avoid lumps. After 4-5 minutes the mixture will thicken up – ensure you keep it on a low heat, as if it thickens up too quickly the floury taste won't have time to cook out

Transfer the crème pâtissière to a bowl and cover directly with clingfilm to avoid a skin. Place in the fridge to cool a little

Place the melted butter in a large bowl and stir in the honey and spices. Stir well and then add the Spanish Persimon® slices. Toss to coat each slice well

Use a small knife to score a 1cm border around the edge of the pastry. Prick the inside rectangle all over with a fork

Once the crème pâtissière has cooled to room temperature, spread it over the base of the tart (leaving the 1cm border bare)

Preheat an oven to 180°C/gas mark 4

Layer the Spanish Persimon® slices in rows over the pastry and then bake for 25–30 minutes or until the pastry border is a nice deep golden brown. Check halfway through the cooking time – if the tart is puffing up, pierce with a knife and it will fall flat again

Glaze the Spanish Persimon® tart with the leftover spiced butter and sprinkle with pistachios and rose petals to finish. Enjoy warm with a scoop of vanilla ice cream, if desired