Pumpkin Banana Mousse Tart

Show: Barefoot ContessaEpisode: Thanksgiving

Rated: 5 stars out of 5Rate itRead users' reviews (155)

Cook Time:
20 min
Level:
Easy
Yield:
10 servings

Times:

Prep: 30 min
Inactive Prep: 2 hr 30 min
Cook: 20 min
Total:: 3 hr 20 min

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Ingredients

For the crust:

2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted

For the filling:

1/2 cup half-and-half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 extra-large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar

For the decoration:

1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/2 teaspoon pure vanilla extract
Orange zest, optional

Directions

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.

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Comments & Reviews

recipe Pumpkin Banana Mousse Tart
Catherine Rochester, NY 11-13-2009
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Amazing!
Rated: 5 stars out of 5

Truly yummy! I made it exactly as the recipe stated and my family loved it! If definitely not low-calorie, but if you care... about that you wouldn't be making something like this anyway! Next time I make it, I'll experiment with cutting SOME (but not much) of the fat and calories out. SO GOD!Read more
recipe Pumpkin Banana Mousse Tart
Lisa Sarasota, FL 11-13-2009
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No problem with the sugar
Rated: 4 stars out of 5

Great recipe and yes, it seemed a bit much sugar. You have to remember Ina loves cookies and the sugar amounts remind me of... chocolate chip cookies. I just put 1/4 cup in the crust because I didn't care if it was sweet at all. I put 1/2 cup of brown sugar, which was plenty sweet, although 3/4 cup would probably be fine too. I use honey in my whipped cream and just add it to taste. If you are unsure how much suger to add to the cream then just add and taste until you find the correct balance. As far as the orange zest goes, it's just one teaspoon and I love orange in anything. I used dried orange peel because it is my pantry staple and it is a bit more subtle than fresh. The banana will be stronger the older it is. That could be why some of you thought the banana was overpowering; try using a less ripe banana next time. If everyone keeps leaving out the banana and orange then it is just pumpkin mouse, kinda defeats the point.Read more
recipe Pumpkin Banana Mousse Tart
Natasha Bethesda, MD 11-10-2009
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Light
Rated: 5 stars out of 5

The tart was like a light pumpkin pie, i really liked the banana addition, and I only added half of the orange zest. Very... good!Read more
recipe Pumpkin Banana Mousse Tart
Iris SEATTLEWW, WA 11-03-2009
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I HATE PUMPKIN PIE, BUT THIS TART MADE ME A BELIEVER!!
Rated: 5 stars out of 5

My boyfriend slaved away making this last night and we had some for breakfast just now and it was so yummy I had to review it... right away. I don't like pumpkin pie at all, but this tart had some really amazing flavor. The crust was delicious. The pumpkin and banana was a great combination and the orange zest added a really nice brightness to the overall taste. You really can't go wrong with Ina's recipes. We'll make this again for Thanksgiving dinner. Read more
recipe Pumpkin Banana Mousse Tart
mia Bethesda, MD 10-12-2009
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great!
Rated: 5 stars out of 5

pumpkin and banana go surprisingly well together. it was great!
recipe Pumpkin Banana Mousse Tart
donna carrollton, TX 10-08-2009
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Delicious!!!
Rated: 5 stars out of 5

I have made this several times during the holidays in place of a Pumpkin Pie. And, I added about 3/4 cup of sliced almonds... to the crust. Even those that don't like Pumpkin Pie seem to love this dessert. Enjoy and trust me, it is worth the effort. :)Read more