creamy pumpkin banana tart.
I’m going to level with you.
When I came across this combination of flavors – the pumpkin with the banana – I immediately dismissed the recipe because it just sounded too weird…too reminiscent of mushy baby food or something.
I beg you – BEG YOU! – please don’t judge this recipe by its cover (or title).
I don’t know what else to say except, this tart is simply divine. Otherwise it would be nowhere near this blog.
It totally fit the need for pumpkin, which as you know I’ve been loving these days…adding a little here in this pasta or a little there in this french toast. And I’m not sure I’m quite done yet, as it’s just now November and we’ve still got quite a ways to go until Thanksgiving.
Am I the only one who thinks November and December are officially the best months ever?
If you don’t have a processor just pulverize the graham crackers into crumbs, then mix together with the other crust ingredients.
Here’s a trick to perfectly packed tart shells! Use the bottom and sides of a measuring cup to spread around and pack in the crust.
Heat up your pumpkin mixture, whisk in egg yolks, and then fold in some whipped heavy cream.
And as a side note: I promise I’ll return to my regularly scheduled, nutritious but fabulous dinners, soon. Lord help me. It’s November and December, some of the best (and calorie-filled) cooking months of the year. This is going to be hard.
So there you have it. A terrific tart to serve at Thanksgiving or just because it’s Fall. A hint of banana, lots of creamy pumpkin and spice and a graham cracker crust. And far less than buying one of those fancy desserts at the store.
And if you are looking to put those extra graham crackers to use (I mean besides making the 1-hour driving trip to Granny’s house easier on your toddlers), may I point you toward these coffee s’mores pie or mini s’mores tarts recipes to use ’em all up.
Creamy Pumpkin Banana Tart
(adapted from Barefoot Contessa, serves 10)
For the crust:
2 cups graham cracker crumbs (14 crackers)
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 stick butter, melted
For the filling:
1/2 cup half and half
1 (15-ounce) can pumpkin puree
1 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 large egg yolks
1 package (2 teaspoons) unflavored gelatin
1 ripe banana, finely mashed
1/2 cup cold heavy cream
2 tablespoons sugar
For the decoration:
1 cup cold heavy cream
1/4 cup sugar
1/2 teaspoon vanilla
Preheat oven to 350F
Combine graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl or process in a food processor until well combined. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides, and then the bottom (using the bottom of a measuring cup works well for this). Bake for 10 minutes, then cool at room temperature.
For the filling, combine the half and half, pumpkin, brown sugar, cinnamon and nutmeg in a heatproof bowl and set over a pan of simmering water until hot, about 5 minutes. Whisk egg yolks separately, stir some of the hot pumpkin mixture back into the double boiler and stir well. Heat mixture over the simmering water for another 4-5 minutes, until it begins to thicken, stirring constantly. Remove from heat.
Dissolve gelatin in 1/4 cup cold water. Add the dissolved gelatin and banana to the pumpkin mixture and mix well. Set aside to cool.
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks forms. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour into the cooled tart shell. Chill 2 hours or overnight.
For the topping, whip the cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart. Serve chilled.
TOTAL: $6.45 or $.65 per serving
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
378 calories per serving
20 grams of fat
3 grams protein
3 grams fiber
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