Pumpkin Mousse Tart
Thanksgiving is the best. What can be better than too much food and too much wine with family and friends? Oh yeah, the turkey sandwich you get to have the next day which is very likely the best food ever made.
Anyway. Here’s a pie recipe. The filling is from Martha.
Chocolate Pecan Crust
3/4 c flour
1/4 c cocoa
1/3 c pecans
1/4 c sugar
1/4 tsp salt
1/2 c cold unsalted butter, chopped
• Throw all your dry ingredients and give a good buzz. Add the butter and pulse until it just comes together.
• Press into a 9” fluted tart pan (with removable bottom), being sure to press up the sides. Throw in the freezer for half an hour.
• Preheat the oven to 325°.
• Put the tart pan on a baking sheet and throw in the oven for 30 minutes. Let cool completely.
* Note! The dough was a bit too buttery, and started sliding down the edge of the pan. Halfway through baking, I pulled it out and pressed the dough back up the edges with the back of a spoon. Not the ideal process, but whatever. It worked.
1/4 c brandy
2 tbsp water
2 tbsp powdered gelatin
3/4 c sugar
1/3 c water
12 oz can unsweetened pumpkin purée
1/4 c sour cream
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp ginger
1/4 tsp nutmeg
1/2 tsp salt
• Mix the brandy and 2 tbsp water in a heatproof bowl. Sprinkle the gelatin on top. Let set for about 10 minutes.
• Heat the sugar and water in a small saucepan over medium heat. Bring to a slow boil until it reaches 245°.
• Start whisking your eggs in an electric mixer. When they are pale, and your sugar is ready, pour the syrup down the side of bowl with the beaters going. Crank up to med-high and beat until they get fluffy and pale yellow.
• Place the bowl of gelatin over simmering water and mix until dissolved.
• Add the gelatin and everything else to the egg mixture and mix to combine.
• Pour into your chilled crust and let chill in the fridge overnight (or for a few hours if you are smarter than me and don’t bake at midnight).
1 1/2 c heavy cream
2 tbsp icing sugar
1/2 tsp vanilla
• Whisk everything together until stiff peaks form.
• Spoon into a star-tipped pastry bag and pipe on top of your tart. Unmold from your tart pan and chill until ready to serve.
Even with the crust issues, this turned out really well. It isn’t very sweet which is way more to my (and my family’s) taste. I had more than enough mousse and whipped cream so made a couple little cream topped jars of pumpkin mousse in the event of a nut allergy / so I could pig out on them at home after. I made some port chocolate caramel tartlets for dessert as well, and they were crazy sweet so I guess the two desserts balanced each other out. In my opinion, those ones aren’t good enough to share so you only get this one.
Made on October 8, 2011.
Enjoyed by the Woodward side of the family + Andrew at Mountain Thanksgiving.
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