Pumpkin Chiffon Tart
This Pumpkin ChiffonTart starts with a delicious sweet tart crust, filled with perfectly set pumpkin mousse and then topped with swirls of fluffy whipped cream.
Ingredients
Pumpkin Filling
- 1 sweet tart shell (see this recipe for instructions)
- 1 cup (210 g) caster sugar
- 2 1/2 tsp powdered gelatin
- 1/2 tsp pumpkin spice (see notes)
- 1/2 tsp salt
- 1 1/4 cups (280 g) pumpkin puree (see notes)
- 3 large eggs, divided
- 1/2 cup (125 ml) milk
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
Whipped Cream
- 1 cup (250 ml) heavy cream
Instructions
Pumpkin Filling
- Add 3/4 cup of the caster sugar, gelatin, cinnamon and salt into a large mixing bowl. Use a whisk to combine.
- Add the pumpkin puree and egg yolks and whisk together until smooth. Then add the milk and vanilla extract and whisk.
- Pour into a medium sized saucepan and stir on medium heat until the mixture begins to bubble. Take off the heat and allow to cool to room temperature.
- In a large clean bowl add the egg whites and cream or tartar. Whisk until frothy using electric beaters. Then slowly add the sugar while the mixer is on high speed. Once it’s all in there continue whipping for 3-4 minutes until thick and glossy.
- Add half the cooled pumpkin mixture and follow through using a spatula. Then add the remaining mixture and repeat.
- Pour into the tart shell and smoothen out until smooth on top. Place in the fridge for 2 hours to set.
Whipped Cream
- Add the heavy cream into a large mixing bowl and use an electric hand beater to whip to stiff peaks. Place into a piping bag fitted with a Wilton 6B piping tip. Pipe swirls of cream on top of the cooled tart. Slice and serve!
Notes
Storage
This chiffon pie can be stored in an airtight container for up to three days.
Pumpkin spice
To make your own pumpkin spice simply combine 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp all-spice and 1/4 tsp cloves (powdered).
Pumpkin Puree
Make sure if you’re using canned pumpkin puree it’s not the pumpkin pie puree as that has additives to it. Alternatively, you can make your own by coring a Kent pumpkin. Cover in foil. Roast it for 1 hour on 200C / 400F. Allow to cool down and then place in a food processor. Process until smooth.
Nutrition
Calories:398kcal | Carbohydrates:23g | Protein:8g | Fat:23g | Saturated Fat:12g | Polyunsaturated Fat:1g | Monounsaturated Fat:4g | Trans Fat:1g | Cholesterol:112mg | Sodium:295mg | Potassium:200mg | Fiber:3g | Sugar:7g | Vitamin A:6509IU | Vitamin C:2mg | Calcium:60mg | Iron:4mg
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