An OMG recipe - Pumpkin Banana Mousse Tart
FOR THE CRUST
1. Oven 350
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
14 tsp ground cinnamon
¼ lb unsalted butter, melted
FOR THE FILLING
½ cup half-and-half
1 15-ounce can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1/2 tsp grated orange zest
1/2 cup cold heavy cream
2 Tbs sugar
FOR THE DECORATION
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 tsp pure vanilla extract
Orange zest (optional)
2. Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in
a bowl and mix well.
3. Pour into an 11-inch tart pan with a removable bottom and press evenly
into the sides and bottom.
4. Bake for 10 minutes, cool to room temperature.
5. 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.
6. 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.
7. Heat the mixture over the simmering water for another 4 to 5 minutes,
until it begins to thicken, stirring constantly. Remove from the heat.
8. 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
9. Whip the heavy cream until soft peaks form. Add the sugar and continue to beat until
firm peaks form. Carefully fold the whipped cream into the pumpkin
mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
10. Whip the heavy cream until soft peaks form. Add the sugar
and vanilla and continue to beat until firm peaks form. Pipe or spoon
the whipped cream decoratively on the tart and sprinkle, if desired, with
orange zest. Serve chilled.
11. This tart can be made a day or two ahead and kept refrigerated. Decorate
it with whipped cream an hour or two before serving.
Cooking Tip: Use a defrosted banana from freezer - it mashes more easily.
Cooking Tip: Grate zest early and allow to dry - it sprinkles on cream more
easily. Used fine and medium microplane.
Adapted from Barefoot Contessa Family Style by Ina Garten
- - - - - - - - - - - - - - - - - -