Thanksgiving Pumpkin Banana Mousse Tart
An elegant pumpkin tart takes place of traditional pie, looks beautiful and pumpkin and banana work very well together!
Yield
10 servingsPrep
28 minCook
32 minReady
3½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 2 | cups |
graham cracker crumbs
14 crackers |
*
|
| ⅓ | cup |
sugar
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | pound |
butter, unsalted
1 stick, melted |
|
| For the filling | |||
| ½ | cup |
light cream (half&half)
|
|
| 15 | ounces |
canned pumpkin purée
1 can, puree |
|
| 1 | cup |
brown sugar
light, lightly packed |
*
|
| ¾ | teaspoon |
kosher salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 3 | large |
egg yolks
extra-large |
|
| 2 | teaspoons |
gelatin, unflavored
|
*
|
| 1 | each |
bananas
ripe, finely mashed |
|
| 1 | teaspoon |
orange zest
grated |
|
| ½ | cup |
cream
heavy and cold |
|
| 2 | tablespoons |
sugar
|
|
| For the decoration | |||
| 1 | cup |
cream
1/2 pint, cold and heavy |
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
pure |
|
| 1 | x |
orange zest
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 473 | ml |
graham cracker crumbs
14 crackers |
*
|
| 79 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 113.4 | g |
butter, unsalted
1 stick, melted |
|
| For the filling: | |||
| 118 | ml |
light cream (half&half)
|
|
| 433.5 | ml/g |
canned pumpkin purée
1 can, puree |
|
| 237 | ml |
brown sugar
light, lightly packed |
*
|
| 3.8 | ml |
kosher salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 3 | large |
egg yolks
extra-large |
|
| 1E+1 | ml |
gelatin, unflavored
|
*
|
| 1 | each |
bananas
ripe, finely mashed |
|
| 5 | ml |
orange zest
grated |
|
| 118 | ml |
cream
heavy and cold |
|
| 3E+1 | ml |
sugar
|
|
| For the decoration: | |||
| 237 | ml |
cream
1/2 pint, cold and heavy |
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
pure |
|
| 1 | x |
orange zest
optional |
*
|
Directions
To make the crust:
Preheat the oven to 350℉ (180℃).
Stir together 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.
To make 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, add 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.
Don't let the eggs to scramble. Remove from the heat.
Dissolve the gelatin in ¼ cup cold water.
Stir in 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.
Whisk in 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 to 3 hours or overnight.
To decorate the Cake:
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.
