Combine flour, icing sugar, butter and egg yolk together in a bowl. Mix until well combined.
Place mixture onto a round piece of parchment; roll out onto your work surface, rotating the parchment clockwise after each roll, until base is about 3mm thick. Slide parchment and base into a tart tin and align the edges.
Bake on the lowest rack in the preheated oven until golden brown, about 20 minutes. Remove from oven. Keep oven on.
Whisk half of the pureed persimmons together with ricotta cheese, mascarpone cheese and honey in a bowl. Spread mixture over the baked base, leaving about 5mm space around the edge.
Place cheesecake in the oven and bake until a skewer inserted into the cheesecake comes out clean, 10 to 15 minutes. Remove and let cool in the tin until firm, at least 15 minutes.
Spread the remaining persimmon puree over the cake. Sprinkle berries on top.