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Ina Garten Pumpkin Banana Mousse Tart

Ina Garten Pumpkin Banana Mousse Tart
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A decadent tart with a buttery graham cracker crust filled with a light and creamy pumpkin-banana mousse. The flavors of autumn spices blend perfectly with the natural sweetness of ripe bananas and pumpkin, creating a smooth, velvety texture that melts in your mouth.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 envelope (about 2 1/4 teaspoons) unflavored gelatin
  • 1/4 cup cold water
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup pure pumpkin puree
  • 2 medium ripe bananas, mashed
  • 1 cup heavy cream, cold
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350°F / 177°C with the rack in the middle position. This ensures even heat distribution for baking the crust without hot spots.
  2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon fine sea salt. Pour in 1/2 cup melted unsalted butter and mix with a fork until the crumbs are evenly coated and resemble wet sand. The butter binds the crumbs for a firm crust.
  3. Press the mixture firmly into a 9-inch tart pan with a removable bottom, using the bottom of a measuring cup to create an even layer on the base and up the sides. Avoid gaps to prevent the crust from crumbling when sliced.
  4. Bake the crust for 10 minutes, or until it turns lightly golden and becomes fragrant. Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Overbaking can lead to a bitter taste.
  5. Bloom the gelatin by sprinkling 1 envelope unflavored gelatin over 1/4 cup cold water in a small bowl. Let it sit for 5-10 minutes until the granules absorb water and swell. This prevents clumping when dissolved later.
  6. Dissolve the gelatin by placing the bloomed mixture in a heatproof bowl set over a saucepan of simmering water on low heat. Stir constantly until the gelatin is completely dissolved and the liquid is clear, about 2-3 minutes. Remove from heat and let cool slightly to avoid cooking the mousse ingredients.
  7. In a large mixing bowl, beat 8 ounces softened cream cheese with 1/2 cup granulated sugar on medium speed until smooth and creamy, about 2 minutes. Add 1 cup pumpkin puree, 2 mashed bananas, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon fine sea salt. Mix until fully combined, scraping down the sides of the bowl.
  8. Gradually pour the cooled, dissolved gelatin into the pumpkin-banana mixture while stirring continuously. This ensures even distribution for a firm set in the mousse without lumps.
  9. In a separate chilled bowl, whip 1 cup cold heavy cream on high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when the beaters are lifted; overwhipping can cause it to become grainy.
  10. Gently fold one-third of the whipped cream into the pumpkin mixture using a rubber spatula to lighten it. Then, fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the air bubbles for a light texture.
  11. Pour the mousse into the cooled crust, spreading it evenly with an offset spatula. Tap the tart pan gently on the counter to release any air bubbles, which helps prevent voids in the finished tart.
  12. Refrigerate the tart for at least 4 hours, or overnight, until the mousse is firmly set. Cover loosely with plastic wrap to prevent drying or absorbing odors from the fridge.
  13. Before serving, optionally garnish with additional whipped cream, banana slices, or a dusting of cinnamon for a decorative touch. Use a sharp knife dipped in hot water for clean slices.
  14. Serve the tart chilled, slicing with a warm knife to ensure neat portions. The mousse should be smooth and hold its shape, offering a balanced blend of spices and sweetness.

Notes

Store the tart covered in the refrigerator for up to 3 days. Freezing is not recommended as the mousse may separate upon thawing; if necessary, freeze for up to 1 month and thaw overnight in the fridge before serving. No reheating is needed—serve cold for optimal texture and flavor.

Nutrition

Keywords: pumpkin banana mousse tart, Ina Garten tart, pumpkin dessert, banana mousse, fall dessert, holiday baking, creamy tart, graham cracker crust, no-bake mousse, American dessert, spiced pumpkin, chilled tart

Find it online: https://inagartendishes.com/ina-garten-pumpkin-banana-mousse-tart/