Pumpkin Banana Mousse Tart

Name: Pumpkin Banana Mousse Tart
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 ripe banana, finely mashed; 425 grams pumpkin puree; 3 extra larges egg yolks; 2 teaspoons package unflavored gelatin; 473 milliliters graham cracker crumbs (14 crackers); 0 teaspoons ground cinnamon; 1 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 118 milliliters half-and-half; 118 milliliters cold heavy cream; 237 milliliters (1/2 pint) cold heavy cream; 1 teaspoons kosher salt; 237 milliliters light brown sugar, lightly packed; 1 teaspoon grated orange zest; 10 servings Orange zest, optional; 59 milliliters sugar; 79 milliliters sugar; 2 Tbsps sugar; 113 grams (1 stick) unsalted butter, melted; 1 teaspoons pure vanilla extract

Pumpkin Banana Mousse Tart requires roughly 3 hours and 20 minutes from start to finish. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 488 calories, 5g of protein, and 27g of fat each. If you have sugar, sugar, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well.

Ingredients you will need

Graham Cracker Crumbs

Cinnamon

Butter

Sugar

Equipment you will use

Bowl

Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom.

Equipment you will use

Tart Form

Bake for 10 minutes and then cool to room temperature.

Equipment you will use

Oven

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.

Ingredients you will need

Brown Sugar

Cinnamon

Pumpkin

Nutmeg

Water

Salt

Equipment you will use

Bowl

Frying Pan

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.

Ingredients you will need

Egg Yolk

Pumpkin

Egg

Equipment you will use

Double Boiler

Whisk

Bowl

Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble.

Ingredients you will need

Water

Egg

Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water.

Ingredients you will need

Gelatin

Water

Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Ingredients you will need

Orange Zest

Gelatin

Pumpkin

Banana

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.

Ingredients you will need

Heavy Cream

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

Ingredients you will need

Whipped Cream

Pumpkin

Sugar

Equipment you will use

Whisk

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.

Ingredients you will need

Heavy Cream

Equipment you will use

Hand Mixer

Whisk

Bowl

Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest.

Ingredients you will need

Whipped Cream

Orange Zest

Vanilla