Last Updated on September 21, 2021 by Carrie Korem, FNTP
A Pumpkin Banana Tart is a fun twist from the usual pumpkin pie during the fall!
The graham cracker crust is topping with a sweet puree of pumpkin and banana and is served chilled with whipped cream.
Pumpkin Banana Tart
If you can tolerate grains and prefer a gluten-free crust here is Shauna's recipe for gluten free graham crackers . Recipe adapted from Barefoot Contessa Family Style.
Save RecipeIngredients
- 1 batch grain-free graham crackers
- 6 tablespoons unsalted butter, melted
- 2 1/2 teaspoons unflavored gelatin
- 1/2 cup half-and-half
- 1 (15-ounce) can pumpkin puree
- 1 cup organic whole cane sugar or sucanat
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large egg yolks
- 1 ripe banana, finely mashed
- 1/2 cup cold heavy cream
- 1 tablespoon maple syrup
- 1 cup (1/2 pint) cold heavy cream
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Crust:
Filling:
Instructions
- Place graham crackers in the bowl of a food processor. Process until finely ground. Pour in butter and pulse until crumbs are moist. Pour graham cracker mixture into a buttered, 10-inch tart pan. Press crumbs along bottom and up sides of pan. Bake 12 minutes or until golden brown. Cool completely.
- Dissolve the gelatin in 1/4 cup cold water. Set aside. Heat the half-and-half, pumpkin, whole cane sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in a small bowl, stir a large spoonful of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 5 minutes, until it begins to thicken, whisking constantly. Remove from the heat. Stir in the dissolved gelatin and banana. Cool to room temperature.
- Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment. While the mixer is on, slowly pour in the maple syrup and whip until stiff peaks form. Fold the whipped cream into the now-cool pumpkin mixture and pour it into the cooled tart shell. Chill for 3 hours or overnight.
- For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment. While the mixer is on, slowly pour in the maple syrup and vanilla and whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart. Serve cold.
For the Crust:
For the Filling:
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