1-First, combine 2 cups all-purpose flour, ¾ cup unsalted butter, ¾ cup light brown sugar, 1 large egg, and 1 teaspoon salt in a food processor; pulse until the mixture forms large clumps. Press the dough evenly into a 9-inch springform pan, covering the bottom and about 2 inches up the sides, then refrigerate for 1 hour. This chilling step helps the crust hold its shape during baking.

2-Next, for the puree, combine 5 medium ripe persimmons, ⅓ cup honey, and ¼ cup water in a saucepan; bring to a boil, reduce heat, and cook for 10-20 minutes until soft and thickened. Puree until smooth and let it cool completely. Preheat your oven to 350°F, prick the crust, line with aluminum foil, and fill with pie weights; bake for 20 minutes.

3-After the initial bake, remove the weights and foil, then bake for an additional 15-20 minutes until golden and dry. Allow the crust to cool fully before moving on. For the filling, sprinkle 1 teaspoon unflavored gelatin powder over 1 tablespoon cold water and let it soften for 5 minutes; heat ¼ cup of the 1 cup heavy cream and stir in the gelatin until smooth.

4-Whisk in 1 ½ cups plain full-fat Greek yogurt, 1 tablespoon vanilla extract, and ¼ teaspoon salt, then beat the remaining ¾ cup heavy cream to soft peaks and fold it into the yogurt mixture. Assemble by spreading half the persimmon puree on the cooled crust, pouring the yogurt filling over it, and adding spoonfuls of the remaining puree on top; swirl gently and refrigerate for at least 4 hours.