PUMPKIN BANANA MOUSSE TART
Steps:
- Preheat the oven to 350 degrees F. 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 heat-proof 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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DILKA CHAMOD
[email protected]This tart is perfect for a fall party. It's festive and delicious.
Luziah Kalaluka
[email protected]I'm not a fan of pumpkin, but I loved this tart. The banana flavor really mellows it out.
Precious Asemota
[email protected]This tart is a great way to use up leftover pumpkin puree. I always have some on hand after Halloween.
Ziddi queen Ziddi
[email protected]I'm allergic to bananas, so I substituted applesauce in the mousse. It turned out great!
Misses Anta
[email protected]This tart is a bit pricey to make, but it's definitely worth it for a special occasion.
Jaggujani 091
[email protected]I followed the recipe exactly and my tart turned out perfectly. I'm not sure why some people are having problems with it.
Camila Meraz
[email protected]This tart was a disappointment. The mousse was too soft and the crust was soggy.
Kazi Rasel
[email protected]I love the way this tart looks, but I found the flavor to be a bit bland. I think it could use a little more spice.
ZB CHENNAL
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a stunning and delicious dessert.
R E N
[email protected]I've made this tart several times now and it's always a hit. It's a great make-ahead dessert, too.
Mohammad Pallab
[email protected]This tart is the perfect fall dessert. It's light and fluffy, but still has a rich and decadent flavor.
Mable Bwalya
[email protected]I'm not a baker, but this tart was easy to make and turned out perfectly. I'm definitely going to make it again.
naiym islam
[email protected]I made this tart for Thanksgiving and it was a huge success. Everyone loved it, even my picky kids.
Azil Labazidral
[email protected]This tart is so pretty! I love the way the pumpkin mousse swirls into the banana mousse.
Qayyum Jan
[email protected]I love the combination of pumpkin and banana in this tart. It's a unique and delicious dessert that's perfect for fall.
Melano Pudumo
[email protected]The mousse was a bit too soft for my taste, so I let it set in the refrigerator for an extra hour before serving. It was perfect after that.
Abeeb Shukurat
[email protected]This tart was easy to make and turned out beautifully. I used a pre-made graham cracker crust to save time, and it worked perfectly.
Buddhika Nilmini
[email protected]I'm not a huge fan of pumpkin pie, but this tart changed my mind. The banana flavor really mellows out the pumpkin, and the mousse is so light and airy that it doesn't feel heavy at all.
Ganu Chepang
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it. I especially liked the fact that it's not too sweet, which made it a great dessert for after a heavy meal.
Zohaib chaudary
[email protected]This pumpkin banana mousse tart was an absolute delight! The combination of flavors and textures was perfect. The mousse was light and fluffy, while the tart crust was buttery and flaky. The pumpkin and banana flavors complemented each other beautifu