Pumpkin Mousse Cruller Black-Bottomed Tart
Who needs pie when you have a pumpkin mousse tart? This sweet treat is extra special with it's black-bottomed spiced chocolate crust and custardy French cruller toppings.
Yield: 1 (10-inch) tart
For the cake
  • 1 cup unsalted butter
  • 8 oz semisweet chocolate
  • 6 eggs
  • ¾ cup sugar
  • ½ cup Dutch-process cocoa powder
  • pinch of salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
For the mousse
  • 5 egg whites
  • 1 cup sugar
  • ½ cup mascarpone
  • 2½ cups heavy cream
  • ¼ cup warm water
  • 3 tsp powdered gelatin
  • 1½ cups pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
For the crullers
  • 1 cup whole milk
  • ½ cup unsalted butter
  • 3 tbsp sweetened condensed milk
  • ½ tsp salt
  • 1 cup all purpose flour
  • 5 eggs
  • ¼ tsp baking powder
  • 1 quart vegetable oil, for frying
  • ¼ cup confectioner's sugar
  1. For the cake, heat the oven to 325F. Grease a 10-inch round springform or baking pan. Set aside.
  2. Set a heatproof bowl over a pot of boiling water. Add the butter and chocolate to the bowl and allow it to heat until melted, stirring frequently.
  3. In the meantime, combine the eggs, sugar, cocoa powder, salt, and spices in the bowl of a stand mixer fitted with the whisk attachment. Run the mixer on low speed and slowly pour the chocolate mixture down the side, into the egg mixture. Mix until just combined.
  4. Transfer the batter to the prepared pan and bake for 20-25 minutes, until the cake is slightly firm to the touch. Let cool completely.
  5. For the mousse, in the heatproof bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and sugar. Place the stand mixer bowl over a pot of boiling water. Whisk constantly until the sugar is dissolved and the mixture is warm, Reattach the bowl to the stand mixer and mix on medium-low speed until the mixture doubles or triples in volume. Transfer to a clean metal bowl and set aside.
  6. In the same stand mixer bowl, combine the mascarpone and cream. Whisk until stiff peaks form. Fold this mixture into the egg-chocolate mixture. Set aside in the refrigerator.
  7. Place the warm water in a small bowl and sprinkle the gelatin over the top. Allow to sit for 3-4 minutes to bloom. Microwave in 10-20 second intervals, until dissolved.
  8. In a separate bowl, whisk together the pumpkin with the cinnamon, ginger, and nutmeg. Whisk a small amount of pumpkin into the gelatin, to temper it, and then whisk the gelatin into the pumpkin puree. Fold the egg/cream mixture into the pumpkin mixture until combined.
  9. With the chocolate cake remaining in the springform pan, spread the pumpkin mousse over the top. Smooth with an offset spatula. Freeze for 2 hours or overnight, until set.
  10. To make the crullers, in a medium saucepan over medium heat, combine the milk, butter, sweetened conensed milk, and salt. Stir until the butter has melted and the mixture is simmering.
  11. Add the flour to the milk mixture and cook, stirring constantly, for 1-2 minutes, until the dough starts to pull away from the sides of the pan.
  12. Transfer the flour/milk mixture to the bowl of a stand mixer. Mix on low for 1 minute. Add an egg and mix until well-combined. Mix in the baking powder. Add the remaining eggs, one at a time, until a smooth paste forms. Transfer the batter to a piping bag fitted with a large star tip. Line a pan with parchment paper. Pipe the batter on the sheet into small S shapes. Freeze until firm, at least 2 hours.
  13. In a large skillet or pot, heat the oil to 350F. Line a pan with parchment paper.
  14. Slide the crullers into the hot oil and cook for 2 minutes per side, until golden brown. Transfer to the pan to cool.
  15. Remove the cake from the freezer and let cool for 1 hour to thaw. Top with the crullers and a sprinkling of confectioner's sugar before serving.
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/11/pumpkin-mousse-cruller-black-bottomed-tart.html