Pumpkin Banana Mousse Tart
From fizzle3nat 15 years agoIngredients
- For the crust: shopping list
- 2 cups graham cracker crumbs (14 crackers) shopping list
- 1/3 cup sugar shopping list
- 1/4 teaspoon ground cinnamon shopping list
- 1/4 pound (1 stick) unsalted butter, melted shopping list
- For the filling: shopping list
- 1/2 cup half-and-half shopping list
- 1 (15-ounce) can pumpkin puree shopping list
- 1 cup light brown sugar, lightly packed shopping list
- 3/4 teaspoon kosher salt shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 3 extra-large egg yolks shopping list
- 1 package (2 teaspoons) unflavored gelatin shopping list
- 1 ripe banana, finely mashed shopping list
- 1 teaspoon grated orange zest shopping list
- 1/2 cup cold heavy cream shopping list
- 2 tablespoons sugar shopping list
- For the decoration: shopping list
- 1 cup (1/2 pint) cold heavy cream shopping list
- 1/4 cup sugar shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- orange zest, optional shopping list
How to make it
- Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.
- 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. 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. 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. Remove from the heat.
- Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
- Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. 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.
- For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. 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. Serve chilled.
People Who Like This Dish 3
- elgab89 Toronto, CA
- greekgirrrl Long Island, NY
- pointsevenout Athens, AL
- clbacon Birmingham, AL
- fizzle3nat Waterville, WA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
I love Barefoot Contessa! Her recipes are so good! Thank you for posting it!
elgab89 in Toronto loved it
Reviews & Comments 3
-
All Comments
-
Your Comments