Ina Garten Pumpkin Banana Mousse Tart

Ina Garten Pumpkin Banana Mousse Tart is made with graham cracker crumbs, sugar, cinnamon, butter, half-and-half, pumpkin puree, brown sugar, salt, cinnamon, nutmeg, egg yolks, gelatin, banana, orange zest, heavy cream, and vanilla extract. This easy Pumpkin Banana Mousse Tart recipe makes a tasty dessert that takes about 3 hours to prepare and can serve up to 8 people.

This Recipe From Barefoot Contessa Family Style Cookbook.

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

• Perfect Flavor Mix: Pumpkin, banana, and spices blend together for a delicious fall taste.
• Light and Fluffy: The mousse is creamy and airy, making it a pleasure to eat.
• Looks Great: The tart looks beautiful, especially with whipped cream and orange zest on top.
• Easy Steps: The recipe is clear and simple, so even beginners can make it.
• Make Ahead: You can make the tart the day before and keep it in the fridge, perfect for parties.

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 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. Preheat the Oven: Preheat your oven to 350 degrees F.
2. Prepare the Crust: 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 bottom. Bake for 10 minutes and then cool to room temperature.
3. Make the Filling Base: 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.
4. Combine Eggs with Filling Base: Whisk the egg yolks in another bowl. Stir some of the hot pumpkin mixture into the egg yolks to temper 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 thickens, stirring constantly to prevent the eggs from scrambling. Remove from heat.
5. Add Gelatin and Banana: Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, mashed banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
6. Whip the Cream and Fold into Filling: 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 firm peaks form. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.
7. Decorate the Tart: 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 firm peaks form. Pipe or spoon the whipped cream decoratively on the tart and sprinkle with orange zest if desired. Serve chilled.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your eggs and cream are not too cold. This helps them mix better.
• Cool the Crust Completely: Let the crust cool down fully before you add the filling. This stops the filling from getting too warm and runny.
• Dissolve Gelatin Well: Stir the gelatin in cold water until it’s fully dissolved. This keeps the filling smooth.
• Fold Whipped Cream Gently: Mix the whipped cream into the pumpkin mix softly. This keeps the mousse light and fluffy.
• Chill for Enough Time: Put the tart in the fridge for at least 2 hours or overnight. This helps the filling set and taste better.

What To Serve With Pumpkin Banana Mousse Tart?

Pumpkin Banana Mousse Tart goes well with whipped cream, vanilla ice cream, caramel sauce, or fresh berries. It can also be served with coffee, spiced tea, milk, or dessert wine for a tasty treat.

How To Store Leftovers Pumpkin Banana Mousse Tart?

• Refrigerate: Store the tart in the refrigerator for up to 3 days. Cover it with plastic wrap or place it in an airtight container.
• Freeze: Wrap the tart tightly in plastic wrap and then in foil. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight before serving.

FAQs

Ina Garten Pumpkin Banana Mousse Tart Nutrition Facts

Serving Size: 1 of 10 servings

• Calories: 495
• Total Fat: 27 g
• Saturated Fat: 16 g
• Carbohydrates: 60 g
• Dietary Fiber: 2 g
• Sugar: 45 g
• Protein: 5 g
• Cholesterol: 134 mg
• Sodium: 280 mg

Try More Ina Garten Recipes:

• Ina Garten Pumpkin Cheesecake
• Ina Garten Pumpkin Cookies
• Ina Garten Pumpkin Bread