Pumpkin Spice Latte Flavors in a Mousse Tart Filling
As “PSL” (pumpkin spice latte) mania continues in the Test Kitchen we decided to create a frozen mousse tart. The benefits are that you get a frozen ice cream-like dessert without the need for an ice cream machine and the tart can be made ahead and frozen for up to 3 days, making it a boon to harried holiday schedules. (Of course you do have to make room in the freezer!) You could use a graham cracker or a pastry crust but this Walnut Crust is a favorite of mine for cheesecakes and as a base for other fruit or custard based tarts. Tasters always rave about it and it is super simple to make.
- 1 ½ cups heavy cream, divided
- ⅔ cup sugar
- 5 large egg yolks
- 1 cup plus 2 tablespoons canned pumpkin purée
- 2 tablespoons bourbon or rum
- 1 ¼ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
- ¾ cup chilled heavy cream
- 1 ½ tablespoons sugar
- Pastry bag and star tip such as a Wilton 1M
- Pumpkin pie spice
- For the Mousse: Make sure crust is baked and cooled and ready to fill. Whisk together ¾ cup of cream, sugar, and egg yolks in heavy saucepan. Cook over medium-low heat, whisking often, until thickened to a pudding consistency. Transfer mixture to large bowl. Whisk in pumpkin, bourbon, pumpkin pie spice, vanilla and salt. Chill until cool to the touch, about 30 minutes.
- Whip remaining ¾ cup cream in a clean bowl until soft peaks form. Fold whipped cream into pumpkin mixture and scrape into prepared crust, smoothing top with a small offset spatula. If you want to freeze for up to 3 days, leave it ungarnished and freeze it at this point. Once firm, you can cover with plastic wrap.
- For the Topping: At least 6 hours before serving or up to 1 day ahead, unmold the tart and apply the topping. The pan might be frozen to the crust. To unmold, soak a clean kitchen towel in hot water, wring it dry and wrap it around the outside of the tart pan. Alternately I have used a propane torch (carefully) to warm the metal. The tart should unmold easily. Place on a display platter. Whip the cream and sugar until slightly firm peaks form. Scrape into pastry bag fitted with tip and pipe decorative pattern (I did a lattice). Freeze tart at least 6 hours or overnight. Right before serving sprinkle with extra pumpkin pie spice. Serve immediately.
- The texture is best if it sits out of freezer for a little bit (maybe 15 minutes or so) but I find that the time it takes you to slice and plate it and get it to the table does the trick, so you don’t really have to plan ahead.
- You can serve this tart refrigerated in which case it will be a very soft mousse filling. Ethereal, but hard to cut. You can freeze first, cut while frozen and then refrigerate slices until serving time for a variation in textures.