Tart Dough: Grams
Unsalted Butter 300
Powdered Sugar 10X 185
Whole Eggs 100
American Almond Blanched Almond Flour 60
All-Purpose Flour 500
Pumpkin Mousse: Grams
Whole Milk 137.5
Heavy Cream 225
Pumpkin Purée 375
Granulated Sugar 112.5
Brown Sugar 112.5
Egg Yolks 225
Sheet Gelatin, soaked 17
Lightly Whipped Cream 337.5
Chopped Walnuts and Raisins as needed
Neutral Tart Glaze as needed
1. For the Tart Dough: Cream together the butter and granulated sugar. Add the whole eggs a little at a time. Sift together the American Almond Blanched Almond Flour and all-purpose flour. Add to the creamed butter mixture with the salt. Mix well on slow speed. Refrigerate until ready to use.
2. Line individual tart pans with the short dough, rolled about 1/4- thick. Bake blind until cooked through. Cool tart shells.
3. For the Pumpkin Mousse: Combine the milk and heavy cream. Heat until just coming to a boil.
4. Combine the egg yolks and pumpkin purée. Temper with some of the heated milk mixture.
5. Pour the tempered egg yolk mixture into the remaining boiling milk. Cook over medium heat, whisking constantly just until the custard has thickened.
6. Remove from the heat. Add the soaked gelatin sheets. Then chill over an ice bath.
7. Chill until thick in an ice bath, stirring regularly to prevent lumps from forming, until the custard reaches 75°F or slightly cooler. Fold in the whipped cream, walnuts and raisins.
8. Divide between the baked tart shells. Decorate each tart with more of the mousse using a St. Honoré pastry tip. Garnish with walnuts and tart glaze.
Formulation courtesy of American Almond