Pumpkin Mousse Tart

Name: Pumpkin Mousse Tart
Yield: Makes one 10-inch tart
Ingredients: 18 graham cracker sheets, or 2 1/4 cups graham cracker crumbs; 1/3 cup plus 2 tablespoons granulated sugar; 3 tablespoons unsweetened Dutch-process cocoa powder; 1/4 teaspoon ground cinnamon; Pinch of grated nutmeg; 3/4 cup (1 1/2 sticks) unsalted butter, melted; 1/4 cup brandy; 2 tablespoons plus 1/4 cup water; 2 tablespoons unflavored powdered gelatin (from 3 envelopes); 3 large eggs, room temperature; 3/4 cup granulated sugar; 1 1/2 cups (12 ounces) canned unsweetened pumpkin purée; 1/4 cup sour cream; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg; 1/2 teaspoon salt; 1 1/2 cups heavy cream; 2 tablespoons confectioners’ sugar; 1/2 teaspoon pure vanilla extract

January 24, 2012

Elegantly piped ruffles of whipped cream and a fluted crust make for a decidedly more stylish version of the holiday classic. The velvety pumpkin mousse filling is flavored with all the traditional Thanksgiving spices—ginger, cinnamon, nutmeg, and allspice—and a healthy dose of brandy for good measure. Graham-cracker crumbs are combined with cocoa powder in the crust.

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