Posted by: Josey Lyne Payne, Esq. | July 22, 2010

Pumpkin Banana Mousse Tart

Okay – I know, what’s with the Fall recipes, right?  Well, for some reason I’ve already got that feeling, and last night Drin admitted he’d been feeling the same followed by the most adorably articulated (almost matter-of-fact if it had been anyone else), “I love Fall”, in an almost longing, whispered breath.  He’s a man of few words, so even an admission of this seemingly inconsequential nature,  had an intimacy that just made me long for Fall even more, if not for me, then for him.  And what says Fall more than pumpkins?  Well, add bananas, and whip them up into a mousse, and you’ve got the perfect cross-over between the bright and breezy days of summer and those rich, opulent days of Autumn.

Pumpkin Banana Mousse Tart
Recipe from Barefoot Contessa

For the Crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon cinnamon
1/2 cup butter (1 stick), melted
For the Filling:
1/2 cup half-and-half
1 (15 oz.) can pumpkin
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 egg yolks
2 teaspoons (1 package) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon orange zest
1/2 cup heavy cream, cold
2 tablespoons sugar
For Decoration:
1 cup heavy cream, cold
1/4 cup sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees.
Combine graham crumbs, sugar, cinnamon and melted butter, mixing well.
Pour into an 11-inch tart pan with removable bottom and press evenly into the sides and then the bottom.
Bake for 10 minutes and then cool to room temperature.
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 mixture into the egg yolks to heat them, then pour th 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 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 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 .
Chill the tart before serving.


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