Persimmon Tartlets with Caramel Cream

• 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) creme fraiche
• 1 teaspoon pure vanilla extract
• 3 ripe Fuyu persimmons, sliced 1/4 inch thick

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).
2. Let cool slightly.
3. Meanwhile, preheat oven to 350F.
4. Process graham crackers in food processor (working in batches) until finely ground, about 2 minutes; transfer to a medium bowl.
5. Add ginger, cinnamon, salt, and pepper; whisk to combine.
6. Stir in butter.
7. 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.
8. Place pans on rimmed baking sheets; bake until set, about 10 minutes.
9. Transfer to a wire rack to cool completely.
10. Shells can be stored in airtight containers at room temperature up to 2 days.
11. With an electric mixer on medium-high speed, beat cream cheese until fluffy.
12. Reduce speed to medium.
13. Add creme fraiche, reduced condensed milk, and vanilla.
14. Beat until smooth.
15. Fill cooled crusts with filling and refrigerate until set, 2 hours or up to 1 day.
16. Arrange a persimmon slice on top of each.
17. Unmold tarts before serving.

condensed milk, graham crackers, ground ginger, ground cinnamon, salt, freshly ground black pepper, unsalted butter, cream cheese, creme fraiche, vanilla, persimmons

Taken from www.epicurious.com/recipes/food/views/persimmon-tartlets-with-caramel-cream-389708 (may not work)