Pumpkin Banana Mousse Tart Recipes

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.

PUMPKIN MOUSSE

Steps:

• 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 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
• 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 granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
• Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

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.

PUMPKIN-BANANA MOUSSE TART

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.