Description
Ina Garten’s pumpkin banana mousse tart blends autumn’s warmth with creamy elegance, offering a delightful dessert that marries rich pumpkin and smooth banana flavors. Crisp graham cracker crust and silky mousse create a luxurious treat that will delight you at any seasonal gathering.
Ingredients
Scale
Primary Ingredients:
- 1 (15-ounce) Can Pumpkin Puree
- 1 Ripe Banana, Finely Mashed
- 3 Extra-large Egg Yolks
- ½ Cup Half-and-half
- ½ Cup Cold Heavy Cream
- 1 Cup (½ Pint) Cold Heavy Cream
Dry Ingredients:
- 2 Cups Graham Cracker Crumbs (14 Crackers)
- 1 Cup Light Brown Sugar, Lightly Packed
- ⅓ Cup Sugar
- 2 Tablespoons Sugar
- ¼ Cup Sugar
- 1 Package (2 Teaspoons) Unflavored Gelatin
- ¾ Teaspoon Kosher Salt
- ¼ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Cinnamon
- ¼ Teaspoon Ground Nutmeg
Additional Ingredients:
- ¼ Pound (1 Stick) Unsalted Butter, Melted
- 1 Teaspoon Grated Orange Zest
- ½ Teaspoon Pure Vanilla Extract
- Orange Zest, Optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure optimal baking conditions for the crust.
- Create the graham cracker foundation by thoroughly blending graham cracker crumbs, granulated sugar, ground cinnamon, and melted unsalted butter in a mixing bowl. Transfer the mixture into an 11-inch tart pan with a removable bottom, meticulously pressing the mixture against the sides and bottom to form an even layer. Bake the crust for 10 minutes, then allow it to cool completely at room temperature.
- Construct the flavor base by gently warming half-and-half, pumpkin puree, dark brown sugar, salt, ground cinnamon, and nutmeg in a heat-proof bowl positioned over a pan of gently simmering water. Maintain the mixture at a hot temperature for approximately 5 minutes, stirring occasionally.
- Prepare the egg component by whisking egg yolks in a separate bowl. Gradually incorporate a small portion of the hot pumpkin mixture into the egg yolks to temper them, preventing potential scrambling. Carefully reintroduce the tempered egg-pumpkin blend into the double boiler, stirring consistently for 4 to 5 minutes until the mixture thickens noticeably.
- Enhance the filling by dissolving gelatin in cold water, then integrating the dissolved gelatin, mashed ripe banana, and fresh orange zest into the pumpkin mixture. Mix thoroughly and allow the mixture to cool to room temperature.
- Develop the cream component by whipping heavy cream in an electric mixer with a whisk attachment until soft peaks form. Gradually add granulated sugar and continue whisking until firm peaks develop. Delicately fold the whipped cream into the pumpkin mixture, ensuring a smooth, uniform consistency.
- Pour the completed filling into the cooled tart shell, spreading evenly. Refrigerate the tart for a minimum of 2 hours or ideally overnight to allow complete setting and flavor development.
- Finish the tart by preparing a decorative whipped cream topping. Whip additional heavy cream until soft peaks form, then incorporate sugar and vanilla extract. Continue whisking until firm peaks develop. Artfully pipe or spoon the whipped cream over the chilled tart and garnish with additional orange zest if desired. Serve thoroughly chilled for optimal taste and texture.
Notes
- Whip cream at medium speed for consistent, airy texture that won’t deflate quickly.
- Strain pumpkin mixture through fine-mesh sieve to remove any stringy or lumpy bits.
- Allow gelatin to bloom completely in cold water before gently heating to activate.
- Rest tart at room temperature for 15 minutes before serving to soften filling slightly.
- Garnish with fresh nutmeg or cinnamon stick right before presenting to enhance visual appeal.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg