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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Mumtaz Kalyar
[email protected]The crust was a bit too crumbly for my taste.
Zeshaan Ahmad
[email protected]I would have liked the mousse to be a bit more flavorful.
Hakar Boy
[email protected]This tart is a bit time-consuming to make, but it's worth the effort.
Abubakar Yahaya
[email protected]I didn't have a tart pan, so I used a pie pan. The tart still turned out great.
Mahar Muhammad shahzad
[email protected]I'm allergic to bananas, so I substituted applesauce. The tart was still delicious!
Melissa Cole
[email protected]I made this tart for a potluck and it was a hit! Everyone loved it.
Aarionna Martin
[email protected]I followed the recipe exactly and the tart turned out perfectly. I would definitely make it again.
Kalea
[email protected]The presentation of this tart is beautiful. It would be perfect for a special occasion dinner.
TeaBo Bubba
[email protected]This tart is a great way to use up leftover pumpkin puree. It's also a fun and easy dessert to make with kids.
9S SHUVO
[email protected]I'm not usually a fan of pumpkin desserts, but this tart changed my mind. The banana mousse was light and fluffy, and the pumpkin filling was perfectly spiced.
Patricia Wienand
[email protected]This pumpkin banana mousse tart was a delight to make and even better to eat! The combination of flavors and textures was perfect, and the tart crust was flaky and delicious.