Ina Garten Pumpkin Banana Mousse Tart

Ina Garten’s Pumpkin and Banana Mousse Tart is made with a graham cracker crust and a creamy, spiced filling consisting of pumpkin puree, mashed bananas, and orange zest, and topped with whipped cream for a delicious treat that takes 2 hours and 50 minutes to be ready!

Try More Ina Garten Recipes:

• Ina Garten Carrot Cupcakes
• Ina Garten Strawberry Muffins
• Ina Garten Lemon Poppyseed Cake

💛 Why You’ll Love This Pumpkin Banana Mousse Tart Recipe:

• Harmonious Blend: The marriage of pumpkin and banana creates a unique, luscious flavor profile.
• Creamy Texture: The mousse-like filling is velvety smooth, contrasting beautifully with the crunchy graham cracker crust.
• Festive Spices: Warm cinnamon, nutmeg, and orange zest infuse the tart with seasonal charm.
• Elegant Presentation: With its decorative whipped cream topping, this tart is as visually stunning as it is delicious.

❓ What Is Ina Garten’s Pumpkin Banana Mousse Tart Recipe?

Ina Garten’s Pumpkin Banana Mousse Tart combines a graham cracker crust with a rich filling featuring pumpkin puree, mashed banana, and orange zest, and decorated with a billow of whipped cream.

🌰 Ina Garten Pumpkin Banana Mousse Tart Ingredients

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 of 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

🥮How To Make Ina Garten Pumpkin Banana Mousse Tart

1. Set oven temperature to 350 degrees Fahrenheit.
2. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Mix well. Press this mixture evenly into the sides and bottom of an 11-inch tart pan with a removable bottom.
3. Bake for 10 minutes, then cool to room temperature.
4. Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl over a pan of simmering water until hot, about 5 minutes.
5. In another bowl, whisk the egg yolks, then stir some of the hot pumpkin mixture into the yolks to heat them. Pour the egg-pumpkin mixture back into the double boiler and stir well. Heat for another 4 to 5 minutes until it thickens, stirring constantly. Remove from heat.
6. Dissolve gelatin in 1/4 cup cold water. Add the dissolved gelatin, mashed banana, and orange zest to the pumpkin mixture. Mix well and set aside to cool.
7. Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form.
8. Add sugar and continue to whisk until firm peaks form. Carefully fold the whipped cream into the pumpkin mixture, then pour it into the cooled tart shell. Chill for 2 hours or overnight.
9. Whip another batch of heavy cream with sugar and vanilla until firm peaks form. Pipe or spoon the whipped cream decoratively onto the chilled tart. Sprinkle with orange zest if desired. Serve chilled.

💭 Recipe Tips

• Press the graham cracker crust firmly into the tart pan to create a sturdy base that holds together when slicing.
• When heating the pumpkin mixture, maintain a gentle simmer to prevent the eggs from curdling; stir constantly for even heat distribution.
• Patience is key during chilling; give the tart ample time in the fridge to set properly, ensuring a firm yet creamy texture.
• For an elegant finish, pipe or spoon the whipped cream onto the tart just before serving, adding a touch of flair to your dessert presentation.

🍦 What To Serve With Pumpkin Banana Mousse Tart?

Serve Pumpkin Banana Mousse Tart with a spoon of Cream Cheese Frosting, a dollop of Whipped Cream, a drizzle of Chocolate Fondue, or a hot cup of Autumn Sangria.

🎚 How To Store Leftovers Pumpkin Banana Mousse Tart?

• In The Fridge: Store leftover pumpkin banana mousse tart in an airtight container for 3 to 4 days.
• In The Freezer: wrap leftover pumpkin banana mousse tart securely in plastic wrap and aluminum foil and freeze for 1 month. Thaw overnight in the refrigerator before serving.

🥵 How To Reheat Leftovers Pumpkin Banana Mousse Tart?

• In The Oven: Reheat leftover pumpkin banana mousse tart slices in a preheated oven at 300°F for 5 minutes, or until warmed through.
• In The Microwave: Heat leftover pumpkin banana mousse tart slices on a microwave-safe plate for 10-30 seconds, or until heated.

FAQs

Try More Ina Garten Recipes:

• Ina Garten Plum Crumble
• Ina Garten Peach Clafoutis
• Ina Garten Almond Cake

Ina Garten Pumpkin Banana Mousse Tart Nutrition Facts

Amount Per Serving

• Calories 213.8
• Total Fat 1.7g
• Saturated Fat 0.9g
• Cholesterol 6.2mg
• Sodium 64.5mg
• Potassium 572.4mg
• Total Carbohydrate 44.7g
• Dietary Fiber 4.1g
• Sugars 29.6g
• Protein 8.3g