Best Pumpkin Banana Mousse Tart Recipes

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PUMPKIN BANANA MOUSSE TART



Pumpkin Banana Mousse Tart image

Provided by Ina Garten

Categories     dessert

Time 2h35m

Number Of Ingredients 20

2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) unsalted butter, melted
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
1/2 teaspoon grated orange zest
1/2 cup cold heavy cream
2 tablespoons sugar
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Orange zest (optional)

Steps:

  • Preheat the oven to 350.
  • 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 heatproof 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.

PUMPKIN-BANANA MOUSSE TART



Pumpkin-Banana Mousse Tart image

Make and share this Pumpkin-Banana Mousse Tart recipe from Food.com.

Provided by Gingerbear

Categories     Tarts

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 18

2 cups low-fat graham crackers, crumbs
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
8 tablespoons margarine
1/2 cup fat-free half-and-half
1 (15 ounce) can pumpkin
1 cup light brown sugar, loosely packed
salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 extra large egg yolks, plus
1 carton Egg Beaters egg substitute
1 package plain gelatin powder
1 ripe banana, finely mashed
1/2 teaspoon grated orange zest
1/2 cup fat-free whipped topping
1 teaspoon vanilla extract
1 cup fat-free whipped topping

Steps:

  • To make crust: Preheat oven to 350°.
  • Combine graham cracker crumbs, sugar, cinnamon and margarine in a bowl and mix well.
  • Spoon into an 11-inch round (or 9"x11" rectangular) tart pan and press evenly onto sides and bottom.
  • Bake 10 minutes; remove from oven and cool to room temperature on a wire rack.
  • To make filling: Heat the fat-free half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a double boiler (or a heatproof bowl over simmering water) until hot, about 5 minutes.
  • In another bowl, whisk the egg yolks and Egg Beaters.
  • Stir half of the pumpkin mixture into the eggs, then pour the egg-pumpkin mixture back into the top of the double boiler and stir well.
  • Heat over simmering water for another 4 to 5 minutes, until the mixture begins to thicken, stirring constantly.
  • Dissolve the gelatin in 1/4 cup cold water.
  • Remove the pumpkin mixture from the heat and add the gelatin, banana and orange zest.
  • Mix well.
  • Set aside to cool.
  • Fold the fat-free whipped topping into the pumpkin mixture (flavor whipped topping with 1 teaspoon of vanilla, if desired).
  • Carefully pour into the cooled tart shell and chill for 2 hours or overnight.
  • To prepare garnish: If desired, add 1 teaspoon of vanilla and 1/2 teaspoon of orange zest to the fat-free whipped topping.
  • Remove tart from refrigerator; using a pastry bag or small spoon, decorate edge of the tart with whipped topping.
  • Sprinkle with extra orange zest if desired.
  • Serve immediately.

PUMPKIN BANANA MOUSSE TART



PUMPKIN BANANA MOUSSE TART image

Categories     Egg     Dessert     Thanksgiving     Quick & Easy

Yield 20 min 10 Servings

Number Of Ingredients 23

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

Steps:

  • 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.

PUMPKIN BANANA MOUSSE TART INA GARTEN



PUMPKIN BANANA MOUSSE TART INA GARTEN image

Categories     Fruit     Dessert     Thanksgiving

Yield 1 10

Number Of Ingredients 23

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

Steps:

  • 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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