Pumpkin Banana Mousse Tart! I made this recipe a few years ago and loved it. It is so yummy and not as heavy as the traditional pumpkin pie. The bananas are very mellow, just a slight banana taste. The recipe is from Ina Garten, the Barefoot Contessa. Can you tell I like her! I am going to bring this one to Thanksgiving dinner this year. This recipe makes two tarts, and if you want to cut down on a little of the work you could use prepared graham cracker crusts. I think this is a big winner over those heavy pumpkin pies! Ina says "people go nuts for it"!
For the Crust
2 c graham cracker crumbs
1/3 c sugar
1/4 teaspoon grd cinnamon
For the Filling
1/2 c half and half
1 15 oz can pumpkin puree
1 c light brown sugar. lightly packed
3/4 t kosher salt
1/2 t cinnamon
3 large egg yolks
1 pkg unflavored gelatin
1 ripe banana, finely mashed
1/2 t grated orange zest
1/2 c cold heavy cream
2 T sugar
Oven at 350 degrees. Combine graham cracker, sugar, cinn, and melted butter in a bowl and mix. Pour into a tart pan and press evenly into sides and bottom. Bake for 10 min and cool to room temp.
For the filling, heat the 1/2 n 1/2, pumpkin, brn sugar, salt, cinn, and nutmeg for 5 min( she says use a double boiler). Whisk the egg yolk in a separate bowl and add a little hot pumpkin mixture to heat them. Then pour the eggs back into the double boiler and mix well. Heat the mix for another 4-5 min until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from heat.
Dissolve the gelatin in 1/4 c cold water, add that, and banana, and orange zest to the pumpkin mixture. Set aside to cool. Whip the heavy cream with an electric mixer until soft peaks form. Add sugar and whisk until firm peaks form. Carefully fold the whipped cream into the pumpkin mixture and pour into the cooled tart shell. Chill for 2 hours or overnight.
This is really yummy! You have to try it!