Pumpkin Banana Mousse Tart

By anonsouthernbell

This tart can be made a day or two ahead and kept refrigerated. Decorate it with whipped cream an hour or two before serving.

Ingredients

• For the crust:
• 2 c graham cracker crumbs (14 crackers)
• 1/3 c sugar
• 1/4 tea ground cinnamon
• 1/4 lb (1 stick) unsalted butter, melted
• For the filling:
• 1/2 c half-and-half
• 1 15-oz can pumpkin puree
• 1 c light brown sugar, lightly packed
• 3/4 tea kosher salt
• 1/2 tea ground cinnamon
• 1/4 tea ground nutmeg
• 3 extra-large egg yolks
• 1 package (2 tea) unflavored gelatin
• 1 ripe banana, finely mashed
• 1/2 tea grated orange zest
• 1/2 c cold heavy cream
• 2 tabl sugar
• For the decoration:
• 1 c (1/2 pint) cold heavy cream
• 1/4 c sugar
• 1/4 tea pure vanilla extract
• orange zest (optional)

Preparation

Step 1

Preheat the oven to 350F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into a 11in tart pan w/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 simmering water for another 4-5 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 c 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 w/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.