PUMPKIN BANANA MOUSSE TART
Steps:
- Preheat the oven to 350.
- 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 heatproof 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.
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[email protected]Overall, this is a great recipe for a delicious and festive fall dessert.
Evans mwiti
[email protected]I would have liked the mousse filling to be a bit stiffer. It was a little too runny for my taste.
Jitendra Bhatta
[email protected]This tart is a bit pricey to make, but it's worth it for a special occasion.
Keisha Moyo
[email protected]I'm not a big fan of pumpkin desserts, but I really enjoyed this tart. The banana and mousse filling really balance out the pumpkin flavor.
Rana Ijaz
[email protected]This tart is a great way to use up leftover pumpkin puree. I always have a can or two in my pantry, so this is a perfect recipe for me.
Mammas Poi
[email protected]I love the combination of pumpkin and banana in this tart. It's so unique and delicious.
Bruce Gonzalez
[email protected]This tart is perfect for fall. The pumpkin and banana flavors are so warm and comforting.
Binod Achhami
[email protected]I made this tart for a party, and it was a huge success. Everyone raved about how delicious it was.
Elizabeth Njere
[email protected]This tart was a bit more work than I expected, but it was worth it. The end result was a beautiful and delicious dessert that everyone loved.
AneSh Maharjan
[email protected]5 stars! This tart is amazing. The flavors are so well-balanced, and the texture is perfect. I will definitely be making this again and again.
Md Miju M m
[email protected]This was my first time making a mousse tart, and it turned out great! The instructions were easy to follow, and the tart was beautiful and delicious.
Frank Patania
[email protected]I'm not usually a fan of pumpkin desserts, but this tart changed my mind. The banana and mousse filling was so delicious, and the crust was perfect.
RR McEwan
[email protected]This pumpkin banana mousse tart was a hit! The combination of flavors was perfect, and the texture was light and airy. I would definitely make this again.