WHITE CHOCOLATE PUMPKIN MOUSSE TARTE

WHITE CHOCOLATE PUMPKIN MOUSSE TARTE image

Yield 8 to 12 servings

Number Of Ingredients 16

Ingredients

40 Gingersnap cookies
1/2 c melted butter
2 pkg unflavoured gelatin
1/4 c dark rum or water (I used brandy, worked fine)
4 eggs
3/4 c packed brown sugar
2 c pumpkin puree
1 tsp cinnamon
1/2 tsp each: ground nutmeg, ginger and salt
4 oz white chocolate finely chopped (2 oz if you are not going to make the fancy pumpkin decorations)
1/2 c pasteurized egg whites
1/4 c granulated sugar
1/2 c whipping cream
Garnish:
1/2 c whipping cream
white chocolate pumpkins and shards

Steps:

White Chocolate Pumpkins: In bowl over pan of hot water, melt 4 oz white chocolate. Spread 1/2 onto paper-lined baking sheet; spread rest on unlined baking sheet to 1/8-inch thickness. Refrigerate until firm. Using pumpkin-shaped cookie cutter, cut out shapes from lined pan. Paint stem with green food colouring. Paint edges of pumpkin with orange food colouring. Refrigerate until dry, 2 hours. With second pan, use knife to scrape cholocate away from you into shards. (note: I skipped this and just melted 2oz choc into cooked pumpkin mixture) 1. CRUST: In food processer, whirl cookies to make 3c crumbs. Add butter; whirl until moistened. Press onto bottom and up sides of 9 X 1.5 inch round tart pan. Bake in centre of 350F (180C) oven until firm to the touch - 10 minutes. Let cool on rack. 2. FILLING: In small bowl; sprinkle gelatin over rum; set aside. In large bowl, beat eggs with brown sugar until pale; beat in pumpkin puree and spices. Transfer to saucepan. Cook over medium heat, stirring constantly until candy thermometer registers 160F, about 6 minutes. Remove from heat. 3. Add gelatin mixture; stir until melted. Add 2 oz white chocolate; stir until melted. Scrape into large bowl; refrigerate, stirring occasionally, until slightly colder than room temperature, but not set. About 1.5 hours. In bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 1 Tbsp at a time, until stiff glossy peaks form. 4. In separate bowl, whip cream; fold into pumpkin mixture. Fold in eggwhites in thirds. Scrape into crust. Swirl top decoratively. Refrigerate until set, about 4 hours. 5. GARNISH: In bowl, whip cream. Using piping bag fitted with 1/4 inch star tip, place tip at crust edge; pipe in 1 inch swags, lifting tip at end of swag, around edge. Garnish with White Chocolate Pumpkins and Shards. (or just serve w/ extra whipped cream)