Pumpkin Banana Mousse Tart
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sugar1 tsp
Ground Cinnamon1 cup
Half-And-Half3 tsp
Kosher Salt1 tsp
Ground Nutmeg2 tsps
Unflavored Gelatin1 tsp
Pure Vanilla ExtractDirections:
1
Preheat the oven to 350
2
Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl and mix well
3
Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom
4
Bake for 10 minutes and then cool to room temperature
5
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a heatproof bowl set over a pan of simmering water until hot, about 5 minutes
6
Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well
7
Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly
8
You don't want the eggs to scramble
9
Remove from the heat
10
Dissolve the gelatin in 1/4 cup cold water
11
Add the dissolved gelatin, banana and orange zest to the pumpkin mixture and mix well
12
Set aside to cool
13
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form
14
Add the sugar and continue to whisk until you have firm peaks
15
Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell
16
Chill for 2 hours or overnight
17
For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form
18
Add the sugar and vanilla and continue to whisk until you have firm peaks
19
Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest
20
Serve chilled
21
Photograph by Quentin Bacon