Almond & Cardamom Shortbread Crust

1. Pre-heat oven to 350°F/170°C.
2. Whisk together flour, almond meal, rice flour, sugar, cardamom and salt in a small mixing bowl. Add butter and use your hands to rub the butter into the dry ingredients until it has a coarse sandy texture. Pour the mixture into an 8-inch tart pan or cake pan and use your hands or a measuring cup to press the mixture into an even layer on the bottom and sides of the tart pan. Dock the dough with a fork.
3. Bake for 20-25 minutes or until it is golden brown. Let cool for 5 minutes and score the cookies into wedges. Cool completely before filling

No-Bake Persimmon Cheesecake Filling

1. Scoop the ripe, soft fruit from the Hachiya persimmon, leaving behind the skin and leaves, into a small saucepan. Add lemon juice and cinnamon. Cook over medium heat for 15 minutes. Pour the cooked persimmon into a blender and blend until it’s a smooth purée. Pour into a bowl and place in the refrigerator to cool completely.
2. In a mixing bowl for a stand mixture, add softened cream cheese and powdered sugar. Fit your stand mixer with the whisk attachment and whisk until the cream cheese is smooth. Add heavy cream, vanilla and salt and whisk for 3 minutes. The mixture will appear loose at first but will thicken up as you whisk it. Add cooled persimmon purée and whisk until well incorporated.
3. Spoon the filling into the cooled tart crust and spread into an even layer. Top with pomegranate seeds and sliced Fuyu persimmons. Refrigerate until serving.