Hamdi Saidani This Pumpkin Banana Mousse Tart is a creamy and light recipe, which is made with pumpkin puree and a fresh ripe banana. It’s the perfect fall dessert, ready in about an hour, plus chilling time.
Pumpkin Banana Mousse Tart Recipe Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 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
- 1/4 cup cold water
- 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
How To Make Pumpkin Banana Mousse Tart
- Make and Bake the Crust: Preheat the oven to 350°F. In a bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture evenly into the bottom and up the sides of an 11-inch tart pan with a removable bottom. Bake for 10 minutes, then let it cool completely to room temperature.
- Make the Pumpkin Custard: In a heat-proof bowl set over a pan of simmering water (a double boiler), heat the half-and-half, pumpkin puree, brown sugar, salt, and spices for about 5 minutes until hot.
- Temper the Eggs: In a separate bowl, whisk the egg yolks. While whisking constantly, slowly pour in a small amount of the hot pumpkin mixture to temper the yolks. Pour this warmed egg mixture back into the double boiler and stir constantly for another 4 to 5 minutes, until it begins to thicken. Do not let it scramble.
- Add Gelatin and Finish Filling: In a small bowl, dissolve the gelatin in 1/4 cup of cold water. Remove the pumpkin custard from the heat and stir in the dissolved gelatin, the mashed banana, and the orange zest. Set aside to cool.
- Fold in Whipped Cream and Chill: In the bowl of an electric mixer, whip the 1/2 cup of heavy cream until soft peaks form. Add the 2 tablespoons of sugar and continue to whip until firm peaks form. Gently fold this whipped cream into the cooled pumpkin mixture. Pour the finished mousse into the cooled tart shell and chill for at least 2 hours, or overnight, until set.
- Decorate and Serve: For the decoration, whip the 1 cup of heavy cream, 1/4 cup of sugar, and vanilla until firm peaks form. Pipe or spoon the whipped cream decoratively on top of the chilled tart before slicing and serving.
Recipe Tips
- How to get a perfectly set, no-bake filling? The gelatin is the secret ingredient that gives this mousse its structure and allows it to set up firmly. The key is to dissolve it in cold water first, and then to temper the egg yolks properly by slowly adding the hot pumpkin mixture to them to prevent them from scrambling.
- Can I make this ahead of time? Absolutely. This is the perfect make-ahead dessert. You can prepare and chill the tart a full day in advance. Add the final decorative whipped cream just before you are ready to serve for the freshest look.
- Why use a tart pan with a removable bottom? This is essential for a beautiful presentation. It allows you to easily lift the tart out of the pan’s ring, revealing the neat, fluted edges of the graham cracker crust for a professional-looking dessert.
- How do I prevent a soggy crust? Baking the graham cracker crust for 10 minutes and then letting it cool completely is a crucial step. This dries it out and creates a firm base that won’t get soggy from the creamy mousse filling.
What To Serve With Pumpkin Banana Mousse Tart
This is a show-stopping dessert that is a complete treat on its own. The light and airy mousse texture is perfectly complemented by the simple whipped cream topping. A cup of coffee or a spiced chai latte would be a wonderful beverage pairing.
How To Store Pumpkin Banana Mousse Tart
- Refrigerate: This tart must be stored in the refrigerator. Cover it loosely with plastic wrap or in a cake carrier. It will keep well for up to 3 days.
Pumpkin Banana Mousse Tart Nutrition Facts
- Serving: 1 slice (1/10th of tart)
- Calories: 550 kcal
- Carbohydrates: 65g
- Protein: 6g
- Fat: 32g
- Saturated Fat: 19g
- Sugar: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a regular pie dish instead of a tart pan?
Yes, you can use a 9-inch deep-dish pie plate. The presentation will be different as you will serve it directly from the dish, but it will be just as delicious.
Why did my filling not set?
This is almost always an issue with the gelatin or the cooking of the custard. Make sure your gelatin is not expired and is fully dissolved. Also, ensure you cook the pumpkin and egg yolk mixture long enough over the simmering water for it to visibly thicken before you remove it from the heat.
Can I use a different kind of crust?
Yes. A crust made from gingersnap cookies or Biscoff cookies would be a fantastic, spicy alternative to the classic graham cracker crust and would pair beautifully with the pumpkin and banana flavors.
Try More Recipes:
- Panna Cotta with Fresh Berries Recipe
- Sunny’s Easy OG Sugar Donuts Recipe
- Five Spice Pineapple Carrot Cupcakes Recipe
Pumpkin Banana Mousse Tart Recipe
Description
A light and airy no-bake mousse filling with the warm flavors of pumpkin, banana, and spice, all set in a crisp, buttery graham cracker crust.
Ingredients
Instructions
- Preheat oven to 350°F. Mix all the crust ingredients, press into an 11-inch tart pan, and bake for 10 minutes. Let cool completely.
- Make the pumpkin custard by heating half-and-half, pumpkin, brown sugar, and spices in a double boiler.
- Temper the egg yolks with some of the hot pumpkin mixture, then whisk it all back into the double boiler and cook until thickened.
- Remove from heat and stir in dissolved gelatin, mashed banana, and orange zest. Let it cool.
- Whip the 1/2 cup of heavy cream with 2 tbsp of sugar to firm peaks. Gently fold this into the cooled pumpkin mixture.
- Pour the mousse into the cooled tart shell and chill for at least 2 hours until firm.
- Before serving, make the decorative topping by whipping the 1 cup of cream with sugar and vanilla. Pipe or spoon it onto the tart.
Notes
- The most important tip for a silky mousse is to temper the egg yolks carefully to prevent them from scrambling.
- Chilling the tart for at least 2 hours (preferably longer) is not optional; it is essential for the gelatin to set the mousse filling properly.
- For the best presentation, use a tart pan with a removable bottom, which makes serving clean, beautiful slices much easier.
- You must let the graham cracker crust and the pumpkin custard cool completely before you combine them and add the whipped cream.
