Pumpkin Mousse Tart with Spiderweb

Pumpkin Mousse Tart with Spiderweb

It’s black and orange, made with pumpkin, and has a spiderweb on top - this dramatic tart just screams out, “Happy Hallowe’en!” The dark chocolate crust brings sweetness to the warm flavours of cinnamon, nutmeg, and cloves in the delicious pumpkin filling. Have fun dressing up the top with your own custom spiderweb design; it’s the perfect finishing touch to our terror-ific tart!

YIELDS

1 9” tart

PREP TIME

40 minutes

COOK TIME

5 minutes

INGREDIENTS

For the chocolate crust

  • 1 recipe Dark Chocolate Crust from the recipe “White Chocolate Raspberry Swirl Tart”

  • 2 ¼ cups (270 g) chocolate cookie crumbs
  • ¼ cup (54 g) Redpath® Dark Brown Sugar, firmly packed
  • ½ tsp (2 g) ground cinnamon
  • ½ tsp (3 g) salt
  • ½ cup (113 g) butter
  • 2 tsp (10 ml) pure vanilla extract

For the pumpkin filling

  • 2 tbsp (30 ml) dark or spiced rum
  • 1 tbsp (15 ml) pure vanilla extract
  • 4 tsp (12 g) gelatin
  • 2 cups (400 ml) canned pumpkin puree, divided
  • 1/2 cup (108 g) Redpath® Golden Yellow Sugar
  • 1/4 tsp (2 g) salt
  • 1 tsp (4g) ground ginger
  • 1/2 tsp (2 g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 1 cup (240 ml) heavy cream

For the spiderweb

  • 1/4 cup (43 g) dark chocolate chips

INSTRUCTIONS

For the crust:

Prepare the chocolate crust according to the White Chocolate Raspberry Swirl Tart recipe.

For the filling:

In a small bowl, combine rum and vanilla extract. Sprinkle the gelatin over the mixture to soften (bloom); about 5 minutes.

In a small pot, over medium heat, combine 2/3 cup (160 ml) of the pumpkin puree with the Redpath® Golden Yellow Sugar and salt. Heat and stir until sugar dissolves. Stir in the softened gelatin ensuring gelatin is melted and thoroughly mixed into the pumpkin mixture. Remove from heat. Set aside to cool, stirring every so often to prevent a skin from forming and to aid in cooling.

In a large bowl, combine remaining pumpkin puree with the ground ginger, cinnamon, nutmeg, and cloves. Stir in the cooled pumpkin mixture, until well combined.

In the bowl of a stand-up mixer, using the whisk attachment, whip heavy cream until medium peaks form; do not overmix. Fold one-third of the whipped cream into the pumpkin mixture to lighten; gently fold in the remaining whipped cream.

Transfer the pumpkin mousse into the chilled tart shell, smoothing out the top with an offset spatula.

Place into the fridge to chill and set; at least 4 hours.

 

For the spiderweb:

Place the dark chocolate chips into a microwaveable bowl. Heat at 10 second intervals, stirring in between heatings, until just melted.

Fill a disposable piping bag with the melted chocolate and when ready, cut off the tip of the bag to create a small hole. Carefully pipe the chocolate onto the tart in a spiderweb pattern.

Gently remove tart from the tin and place onto a serving platter.

 

CHEF'S TIPS

  • Practice your piped spiderweb on a piece of parchment paper before moving on to the real thing. Don’t be afraid to get creative!