White Chocolate Pumpkin Mousse Tarte Recipes

PUMPKIN WHITE CHOCOLATE MOUSSE

Steps:

• Melt 4 ounces white chocolate in medium-sized saucepan over medium heat. Once melted, fold in pumpkin puree, sugar, and spices. Heat until pumpkin is completed heated through*.
• Put in another bowl to cool 10 minutes. After 10 minutes, whip cream until stiff peaks form.
• Fold in approximately 1/4 the whipped cream, folding in until white is mostly gone. Repeat until all whipped cream has been folded in.
• Remaining 2 ounces of white chocolate can be melted just before serving and drizzled over individual servings.
• Chill for 1 hour or longer.

WHITE CHOCOLATE PUMPKIN MOUSSE

Steps:

• Heat chocolate in a medium heatproof bowl in a microwave on high 30 seconds. Stir, then heat 15 seconds more. Repeat until chocolate is melted and smooth.
• Mix pumpkin, vanilla, cinnamon, salt, and nutmeg in another medium heatproof bowl. Heat in microwave on high until warm to the touch, about 1 minute.
• Add a large spoonful of pumpkin mixture to chocolate and whisk to combine. Add one-third of remaining pumpkin mixture to chocolate and whisk to combine. Repeat two more times until pumpkin mixture is incorporated and smooth. Strain through a fine-mesh sieve into a large bowl-mixture should be cool to the touch; if it's still warm, let sit 5 minutes.
• Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Add one-quarter of cream to pumpkin mixture and stir to combine. Gently fold in remaining cream. Serve immediately or chill until ready to use.

MOUSSE TARTS

Steps:

• In a microwave, melt white chocolate; stir until smooth. Cool for 1 minute, stirring several times. Meanwhile, in a small bowl, beat cream until stiff peaks form; set aside. , In another small bowl, combine the milk, vanilla and melted chocolate. Add half of the whipped cream; beat on low speed just until combined. Fold in remaining whipped cream. Spoon into tart shells. Garnish with raspberries and mint.

CHOCOLATE-PUMPKIN TART

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
• Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
• In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
• Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.

WHITE CHOCOLATE MOUSSE TARTS

Steps:

• In a microwave, melt chocolate; stir until smooth. Transfer to a large bowl; whisk in milk and vanilla. Fold in whipped cream. Spoon into tart shells. Garnish with fruit if desired. Chill until serving.

CHOCOLATE-PUMPKIN MOUSSE

Steps:

• Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.
• Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.
• Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.
• Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.
• Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.

WHITE CHOCOLATE PUMPKIN MOUSSE TARTE

Steps:

• White Chocolate Pumpkins: In bowl over pan of hot water, melt 4 oz white chocolate. Spread 1/2 onto paper-lined baking sheet; spread rest on unlined baking sheet to 1/8-inch thickness. Refrigerate until firm. Using pumpkin-shaped cookie cutter, cut out shapes from lined pan. Paint stem with green food colouring. Paint edges of pumpkin with orange food colouring. Refrigerate until dry, 2 hours. With second pan, use knife to scrape cholocate away from you into shards. (note: I skipped this and just melted 2oz choc into cooked pumpkin mixture) 1. CRUST: In food processer, whirl cookies to make 3c crumbs. Add butter; whirl until moistened. Press onto bottom and up sides of 9 X 1.5 inch round tart pan. Bake in centre of 350F (180C) oven until firm to the touch - 10 minutes. Let cool on rack. 2. FILLING: In small bowl; sprinkle gelatin over rum; set aside. In large bowl, beat eggs with brown sugar until pale; beat in pumpkin puree and spices. Transfer to saucepan. Cook over medium heat, stirring constantly until candy thermometer registers 160F, about 6 minutes. Remove from heat. 3. Add gelatin mixture; stir until melted. Add 2 oz white chocolate; stir until melted. Scrape into large bowl; refrigerate, stirring occasionally, until slightly colder than room temperature, but not set. About 1.5 hours. In bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 1 Tbsp at a time, until stiff glossy peaks form. 4. In separate bowl, whip cream; fold into pumpkin mixture. Fold in eggwhites in thirds. Scrape into crust. Swirl top decoratively. Refrigerate until set, about 4 hours. 5. GARNISH: In bowl, whip cream. Using piping bag fitted with 1/4 inch star tip, place tip at crust edge; pipe in 1 inch swags, lifting tip at end of swag, around edge. Garnish with White Chocolate Pumpkins and Shards. (or just serve w/ extra whipped cream)

CHOCOLATE GANACHE PUMPKIN TART

Steps:

• Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.