Description
Ina Garten’s pumpkin banana mousse tart combines creamy textures with warm autumn spices. Crisp graham cracker crust and silky pumpkin filling create a delightful dessert you’ll savor with each elegant bite.
Ingredients
Scale
- 1 (15 oz / 425 g) can pumpkin puree
- 1 ripe banana, finely mashed
- 3 extra-large egg yolks
- ½ cup (120 ml) half-and-half
- 1 ½ cups (360 ml) cold heavy cream
- 2 cups (280 g) graham cracker crumbs (14 crackers)
- 1 ¼ cups (250 g) light brown sugar, lightly packed
- ½ cup (100 g) sugar
- 1 package (2 tsp / 6 g) unflavored gelatin
- ¾ tsp kosher salt
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ lb (113 g / 1 stick) unsalted butter, melted
- 1 tsp grated orange zest
- ½ tsp pure vanilla extract
- orange zest, optional
Instructions
- Crust Preparation: Blend graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture firmly into an 11-inch tart pan, ensuring even coverage. Bake at 350°F for 10 minutes, then cool completely.
- Flavor Infusion: Create a pumpkin base by gently heating half-and-half, pumpkin puree, brown sugar, salt, cinnamon, and nutmeg in a double boiler. Warm for 5 minutes, stirring periodically.
- Egg Incorporation: Temper egg yolks by slowly introducing hot pumpkin mixture, then return to double boiler. Stir consistently for 4-5 minutes until mixture thickens and reaches a custard-like consistency.
- Flavor Enhancement: Dissolve gelatin in cold water and fold into pumpkin mixture along with mashed banana and orange zest. Allow to cool to room temperature.
- Cream Integration: Whip heavy cream to soft peaks, gradually adding sugar until firm peaks form. Gently fold whipped cream into pumpkin mixture, creating a light, airy filling.
- Tart Assembly: Pour pumpkin cream filling into cooled crust, spreading evenly. Refrigerate for minimum 2 hours or overnight to set completely.
- Final Garnish: Prepare topping by whipping additional heavy cream with sugar and vanilla until firm peaks develop. Pipe or spread cream over chilled tart, garnishing with extra orange zest if desired. Serve thoroughly chilled.
Notes
- Temper with Care: Slowly add hot pumpkin mixture to egg yolks to prevent scrambling, creating a smooth, silky base for the tart filling.
- Gelatin Precision: Dissolve gelatin carefully in cold water to ensure proper setting and texture of the mousse without lumps or inconsistencies.
- Whipping Technique: Whip cream to soft then firm peaks, folding gently into the pumpkin mixture to maintain a light, airy mousse consistency.
- Chill for Perfection: Refrigerate the tart for at least 2 hours or overnight to allow flavors to meld and the filling to set completely, enhancing taste and texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg