Pumpkin- Banana Mousse Tart
Pumpkin- Banana Mousse Tart takes approximately 1 hour and 10 minutes from beginning to end. This recipe serves 10 and costs $1.59 per serving. One serving contains 410 calories, 4g of protein, and 23g of fat. If you have ground nutmeg, light brown sugar, heavy whipping cream, and a few other ingredients on hand, you can make it. It works well as a rather cheap side dish. 14 people were glad they tried this recipe. It is brought to you by Recipe Girl. Overall, this recipe earns a rather bad spoonacular score of 30%. Pumpkin Mousse Cruller Black-Bottomed Tart, Caramel-Pumpkin Mousse Tart with Pecan Crumble, and eggless banana chocolate mousse | quick mousse are very similar to this recipe.
Servings: 10
Preparation duration: 45 minutes
Cooking duration: 25 minutes
Ingredients:
1 medium ripe banana, finely mashed
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
2 cups graham cracker crumbs (about 14 crackers)
1/4 cup granulated white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup half and half cream
1 cup (½ pint) cold heavy whipping cream
3/4 teaspoon kosher salt
1 cup packed light brown sugar
orange zest, optional
1 15-ounce can unsweetened pumpkin puree
8 tablespoons (1 stick) unsalted butter, melted
1/2 teaspoon pure vanilla extract
Equipment:
oven
bowl
tart form
frying pan
whisk
hand mixer
Cooking instruction summary:
1. Preheat oven to 350°F.2. Prepare crust: Combine crust ingredients in a bowl and mix well. Pour into an 11-inch tart pan with a removeable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.3. Prepare filling: Set heat proof bowl over a pan of simmering water. Add half & half, pumpkin, brown sugar, salt, cinnamon, and nutmeg to bowl. Whisk until mixture becomes hot, about 5 minutes.4. Whisk egg yolks in a separate bowl. Stir a spoonful of the hot pumpkin into the egg yolks to heat them. Then stir in another spoonful. Keep adding spoonfuls until the egg mixture becomes warmed. Scrape the pumpkin/egg mixture back into the heated bowl 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 heat.5. Dissolve gelatin in 1/4 cup of cold water. Add the dissolved gelatin, banana and orange zest to the pumpkin mixture and mix well. Set aside to cool.6. Whip 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.7 For the topping: 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.
Step by step:
1. Preheat oven to 350°F.
Prepare crust
1. Combine crust ingredients in a bowl and mix well.
2. Pour into an 11-inch tart pan with a removeable bottom and press evenly into the sides and then the bottom.
3. Bake for 10 minutes and then cool to room temperature.
4. Prepare filling: Set heat proof bowl over a pan of simmering water.
5. Add half & half, pumpkin, brown sugar, salt, cinnamon, and nutmeg to bowl.
6. Whisk until mixture becomes hot, about 5 minutes.
7. Whisk egg yolks in a separate bowl. Stir a spoonful of the hot pumpkin into the egg yolks to heat them. Then stir in another spoonful. Keep adding spoonfuls until the egg mixture becomes warmed. Scrape the pumpkin/egg mixture back into the heated bowl and stir well.
8. 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.
9. Remove from heat.
10. Dissolve gelatin in 1/4 cup of cold water.
11. Add the dissolved gelatin, banana and orange zest to the pumpkin mixture and mix well. Set aside to cool.
12. Whip heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.
13. 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.7 For the topping: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.
14. 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.
15. Serve chilled.
Nutrition Information:
Related Videos:
Barefoot Contessa Makes a Pumpkin Banana Mousse Tart for Thanksgiving | Food Network
