White Chocolate Pumpkin Mousse Tarte

White Chocolate Pumpkin Mousse Tarte Author: Canadian Living Credits: White Chocolate Pumpkin Mousse Tarte

A marzipan pumpkin patch turns a splendid pie into delicious whimsy.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2004

Ingredients

  • 40 gingersnap cookies (10 oz/300 g)
  • 1/2 cup butter melted
Filling:
  • 2 pkg unflavoured gelatin
  • 1/4 cup dark rum
  • 1/4 cup water
  • 4 eggs
  • 3/4 cups packed brown sugar
  • 2 cups pumpkin purée
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 4 oz white chocolate finely chopped
  • 1/2 cup pasteurized egg whites
  • 1/4 cup granulated sugar
  • 1/2 cup whipping cream
Garnish:
  • 1/2 cup whipping cream
  • Marzipan Pumpkins and Shards

Method

Don't miss our step-by-step photographed baking instructions. Click here to see how to make this recipe >>

In food processor, whirl gingersnap cookies to make 3 cups (750 mL) crumbs. Add butter; whirl until moistened. Press onto bottom and up side of 9- x 1-1/2-inch (23 x 4 cm) round tart pan with removable bottom. Bake in centre of 350°F (180°C) oven until firm to the touch, about 10 minutes. Let cool on rack.

Filling: Meanwhile, in small bowl, sprinkle gelatin over rum; set aside. In large bowl, beat eggs with brown sugar until pale; beat in pumpkin pur? cinnamon, ginger, nutmeg and salt. Transfer to saucepan. Cook over medium heat, stirring constantly, until candy thermometer registers 160°F (70°C), about 6 minutes. Remove from heat.

Add gelatin mixture; stir until melted. Add white chocolate; stir until melted. Scrape into large bowl; refrigerate, stirring occasionally, until slightly colder than room temperature but not set, about 1-1/2 hours.

In bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form.

In separate bowl, whip cream; fold into pumpkin mixture. Fold in one-third of the egg whites; fold in remaining whites. Scrape into crust. Swirl top decoratively. Refrigerate until set, about 4 hours. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 2 days.)

Garnish: In bowl, whip cream. Using piping bag fitted with 1/4-inch (5 mm) star tip, place tip at crust edge; pipe in 1-inch (2.5 cm) swags, lifting tip at end of swag, around edge. Garnish with Marzipan Pumpkins and White Chocolate Pumpkins and Shards.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 400 mg
  • Protein 9 g
  • Calories 529.0
  • Total fat 29 g
  • Cholesterol 116 mg
  • Saturated fat 14 g
  • Total carbohydrate 58 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 98.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

White Chocolate Pumpkin Mousse Tarte

Login