Pumpkin Spice Latte Mousse Tart (Edit recipe)

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A light and fluffy pumpkin spice latte mousse made with mascarpone, cold brew coffee and warm fall spices thanks to Primal Palate Pumpkin Pie Spice. This fluffy mousse is nestled in a crunchy Lark Ellen sprouted pecan crust with cacao nibs and maple syrup.

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PREP TIME

30 minutes

COOK TIME

12 minutes

INGREDIENTS

14

Serves: 8

Ingredients

Cacao Pecan Crust

2 cup Organic Sprouted Pecans - Lark Ellen Farm, approx 208g
0.5 cup Cacao Nibs, Organic, Raw
1 Tbsp Chia Seeds
0.25 tsp Sea Salt
0.25 cup Pure Maple Syrup

Pumpkin Spice Latte Mousse

8 oz Mascarpone Cheese, chilled
0.25 cup Granulated White Sugar
0.333 cup Cold Brew Coffee, concentrate
1 pinch Sea Salt
1 cup Heavy Whipping Cream, chilled
0.25 cup Powdered Sugar
0.75 tsp Pumpkin Pie Spice - Primal Palate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F. Lightly grease a 9-inch tart pan with a removable bottom and set aside.
Add the pecans, cacao nibs, chia seeds and sea salt to a food processor. Pulse until the mixture is coarsely chopped.
Add the maple syrup and pulse again until the mixture begins to stick together. It should be slightly sticky but still have some texture.
Transfer the crust mixture to the prepared tart pan. Using your fingers, firmly press the mixture into an even layer across the bottom and up the sides of the pan.
Bake for 10–12 minutes. Remove from the oven and let cool for 15 minutes. Carefully loosen the crust from the sides of the tart pan to make slicing easier later. Allow the crust to cool completely before adding the filling.
In a large mixing bowl, combine the chilled mascarpone and granulated sugar. Using a hand mixer or stand mixer, beat for 1–2 minutes until creamy.
Add the cold brew concentrate, vanilla and sea salt. Mix on low speed until combined, scraping down the sides of the bowl as needed.
In a separate mixing bowl, combine the cold heavy cream, powdered sugar and pumpkin pie spice. Using a hand mixer or stand mixer fitted with the whisk attachment, beat until stiff peaks form. The whipped cream should hold its shape when you lift the beaters.
Add about one-third of the whipped cream to the mascarpone mixture and gently stir until combined. This will help lighten the mascarpone mixture and make it easier to incorporate the remaining whipped cream.
Add the remaining whipped cream and gently fold it into the mascarpone mixture using a rubber spatula. Continue folding just until combined, being careful not to deflate the mousse.
Spoon the pumpkin spice latte mousse into the completely cooled tart crust. Using an offset spatula or the back of a spoon, spread the mousse into an even layer.
Sprinkle with additional cacao nibs and chopped pecans, if desired. Refrigerate for at least 2 hours before serving.
Carefully remove the tart from the pan. Slice with a sharp knife and use a pie server to transfer individual slices to serving plates.

Notes

The mousse is intentionally soft and fluffy, so it may not produce perfectly clean slices. For easier serving, loosen the crust from the tart pan while it's still slightly warm, before adding the filling. Once the assembled tart has chilled, carefully remove it from the pan and use a pie server to transfer slices to individual plates.

All the flavors in this are very balanced and subtle. It does not have an overpowering coffee or pumpkin spice flavor.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	782
Fat:	72 g
Carbohydrates:	36 g
Protein:	11 g
Cholesterol:	40 g
Sodium:	141 mg
Fiber:	13 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.