PUMPKIN-BANANA MOUSSE TART

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Pumpkin-Banana Mousse Tart image

Make and share this Pumpkin-Banana Mousse Tart recipe from Food.com.

Provided by Gingerbear

Categories     Tarts

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 18

2 cups low-fat graham crackers, crumbs
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
8 tablespoons margarine
1/2 cup fat-free half-and-half
1 (15 ounce) can pumpkin
1 cup light brown sugar, loosely packed
salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 extra large egg yolks, plus
1 carton Egg Beaters egg substitute
1 package plain gelatin powder
1 ripe banana, finely mashed
1/2 teaspoon grated orange zest
1/2 cup fat-free whipped topping
1 teaspoon vanilla extract
1 cup fat-free whipped topping

Steps:

  • To make crust: Preheat oven to 350°.
  • Combine graham cracker crumbs, sugar, cinnamon and margarine in a bowl and mix well.
  • Spoon into an 11-inch round (or 9"x11" rectangular) tart pan and press evenly onto sides and bottom.
  • Bake 10 minutes; remove from oven and cool to room temperature on a wire rack.
  • To make filling: Heat the fat-free half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a double boiler (or a heatproof bowl over simmering water) until hot, about 5 minutes.
  • In another bowl, whisk the egg yolks and Egg Beaters.
  • Stir half of the pumpkin mixture into the eggs, then pour the egg-pumpkin mixture back into the top of the double boiler and stir well.
  • Heat over simmering water for another 4 to 5 minutes, until the mixture begins to thicken, stirring constantly.
  • Dissolve the gelatin in 1/4 cup cold water.
  • Remove the pumpkin mixture from the heat and add the gelatin, banana and orange zest.
  • Mix well.
  • Set aside to cool.
  • Fold the fat-free whipped topping into the pumpkin mixture (flavor whipped topping with 1 teaspoon of vanilla, if desired).
  • Carefully pour into the cooled tart shell and chill for 2 hours or overnight.
  • To prepare garnish: If desired, add 1 teaspoon of vanilla and 1/2 teaspoon of orange zest to the fat-free whipped topping.
  • Remove tart from refrigerator; using a pastry bag or small spoon, decorate edge of the tart with whipped topping.
  • Sprinkle with extra orange zest if desired.
  • Serve immediately.

Cheslyn Hope
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I've made this tart several times and it's always a hit. It's a great way to use up leftover pumpkin puree.


Mithu parvej Mithu parvej
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This is the perfect fall dessert. It's light and refreshing, but still satisfying. I love the way the pumpkin and banana flavors come together.


adeloye ekundayo
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I'm not a baker, but this recipe was easy to follow and my tart turned out great. I'm so glad I tried it!


Ryan Naidoo
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I made this tart for Thanksgiving and it was a huge success. My family loved it and I'll definitely be making it again next year.


gafor ahmmad
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This tart was easy to make and it turned out beautifully. I love the way the pumpkin and banana flavors complement each other.


TheBabyNuk3 Gaming
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I'm not usually a fan of pumpkin desserts, but this tart changed my mind. It was so delicious and I couldn't get enough of it.


dodo Ali
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This is the best pumpkin-banana mousse tart I've ever had. The flavors are perfectly balanced and the texture is amazing. I highly recommend this recipe!


Adoko Wisdom
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I made this tart for a party and it was a huge hit. Everyone loved it! I especially liked the crunchy pecan crust.


farxaan deeq
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I followed the recipe exactly and it turned out perfectly. The crust was flaky and the filling was creamy and smooth. My guests raved about it!


Herold Herold
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This pumpkin-banana mousse tart was a delightful treat! The combination of flavors was perfect, and the mousse was light and fluffy. I would definitely make this again.