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

 

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Food Trivia

Some yoghurt contain beef or pork gelatin.

Food Joke

The dinner party Freda and Moshe Levy won 8 million pounds in the National Lottery. They immediately went out to begin a life of living in luxury. They bought a luxurious mansion in Northwood, surrounded themselves with all the material wealth imaginable and decided to hire a butler. After much searching, they found the perfect one. One day, they instructed the butler to set up a dinner for four because they were inviting their friends, the Cohens, over for dinner and they will be going out for the day. When they returned that evening, they found the table set for six. When they asked the butler why six places were set when they specifically instructed him to set the table for four, the butler replied: "The Cohens called and said that they were bringing the Bagels."

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