Pumpkin Mousse Tart
Delicious Pumpkin Mousse bars with a cookie base, no-bake cheesecake layer and lighter than air pumpkin mousse!
Ingredients
Crust
- 1 1/2 cups (150 g) graham crackers or digestives
- 3 tbsp caster sugar
- 1/2 tsp cinnamon
- 1/3 cup (75 g) unsalted butter, melted
Cheesecake layer
- 1 block (250 g) cream cheese, softened
- 1/4 cup (6070 g) sour cream
- 2 tbsp Greek yogurt
- 1/2 cup (125 ml) heavy cream
- 1 tsp vanilla extract
- 1/2 tsp (105 g) caster sugar
Pumpkin Mousse
- 3 gelatin sheets
- 3 large eggs, seperated
- 1 cup (300 g) pumpkin puree
- 1/2 cup (100 g) brown sugar
- 1 cup (250 ml) heavy cream
- 1/2 tsp salt
- 1 tsp pumpkin spice
- 1 tsp vanilla extract
- 1/2 cup caster sugar (for the meringue)
Instructions
Crust
- Spray and line the sides and bottom of an8-inch square baking tin with oil spray and baking paper. Set aside.
- Add the graham crackers to the bowl of a food processor and blitz until you reach fine crumbs. Then add the sugar and cinnamon and blitz to combine. Lastly, add the melted butter and blitz to coat the crumbs. Add the crumbs to the cake tin and use the back of a spoon to press firmly to the bottom. Chill in the fridge.
Cheesecake Layer
- Add the cream cheese and sour cream to a large mixing bowl and mix together until well combined. Scrape down the bowl and add the heavy cream, sugar, yogurt and vanilla extract and mix until mixture is well combined and smooth.
- Transfer the mixture to the baking tin and use a spatula or spoon to smoothen out. Chill in the fridge for one hour.
Pumpkin Mousse
- To bloom the gelatin, add cold water to a bowl and submerge the gelatin leaves in the water. Allow them to bloom (or rest) in the water for 5 minutes. When ready to use, take out of the water, squeeze out excess water. See notes for how to use powdered gelatin instead.
- To a large mixing bowl, add the 3 egg yolks, pumpkin puree, brown sugar, heavy cream, salt and pumpkin spice. Mix using a whisk until well combined. Microwave in 30 second burst, stirring each time until mixture thickens, about 3-4 minutes. Allow to cool for 5-10 minutes.
- Then, add the vanilla extract and softened gelatin and mix in until well combined. Set aside to cool slightly.
- To a separate bowl add the egg whites and caster sugar. Whip using electric hand beater until mixture becomes thick and glossy.
- Add half the meringue to the cooled pumpkin mixture and use a spatula to fold through. Then add the remaining meringue and repeat. Transfer the mixture to the chilled cheesecake and smoothen out the top using a spatula. Chill for 3 hours.
- To take out of the tin, use a small knife to run around the very top of the mousse to help loosen it before lifting the bars out by the excess baking paper. Use a large knife to slice into 9 bars.
Notes
Storage
These bars can be stored in an airtight container for up to three days.
Gelatin
Alternative to using a gelatin sheet,See notes for how to use you can use 1 tbsp of gelatin powder and bloom in 3 tbsp of cold water for 5 minutes. Then gently melt in the microwave for 10 seconds. If it's warm, allow to cool slightly. It must be in liquid form when added to the mouse mixture.
Nutrition
Calories:350kcal | Carbohydrates:28g | Protein:3g | Fat:24g | Saturated Fat:15g | Polyunsaturated Fat:1g | Monounsaturated Fat:7g | Trans Fat:1g | Cholesterol:76mg | Sodium:257mg | Potassium:155mg | Fiber:1g | Sugar:17g | Vitamin A:5072IU | Vitamin C:1mg | Calcium:71mg | Iron:1mg
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