Pumpkin Banana Mousse Tart

By mariannefeldman

Barefoot Contessa Episode: Thanksgiving

Ingredients

• Crust:
• 2 cups graham cracker crumbs (about 14 crackers)
• 1/3 cup sugar
• 1/4 teaspoon cinnamon
• 1/4 pound unsalted butter, melted (1 stick)
• Filling:
• 1/2 cup half and half
• 1 15 oz can pumpkin puree
• 1 cup light brown sugar, lightly packed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 egg yolks, extra large
• 2 teaspoons gelatin (1 pkg)
• 1 ripe banana, finely mashed
• 1 teaspoon orange zest
• 1/2 cup cold heavy cream
• 2 tablespoons sugar
• Decoration:
• 1 cup heavy cream, cold
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• orange zest, optional

Details

Servings 1

Preparation

Step 1

Pre heat oven to 350

For crust: Combine, graham cracker crumbs, sugar, cinnamon & melted butter, mix well.

Pour into 11" tart pan with removable bottom, press evenly into sides & bottom.

Bake for 10 mins & cool completely.

Filling:heat the half & half, pumpkin, brown sugar, salt, cinnamon & nutmeg in a heat proof bowl over simmering water until hot, about 5 mins

Whisk the egg yolks in another bowl, stir some of the hot pumpkin mixture into egg yolks to temper, pour egg & pumpkin back into double boiler & stir well.

Heat mixture over simmering water for another 5 mins until it begins to thicken, stirring constantly. Remove from heat

Dissolve gelatin in 1/4 cup cold water, add gelatin, banana & orange zest into pumpkin mixture & set aside to cool.

Whip heavy cream to soft peaks. add sugar & whisk to firm peaks. Fold into cooled pumpkin mixture & pour into cooled shell,

Refrigerate 2 hours or overnight.

For decoration: whip heavy cream with sugar & vanilla to firm peaks, decorate top of tart with cream & orange zest