Ingredients

Cookie Crumb Crust

  • 180g butter
  • 60g eggs, beaten
  • 330g cake flour
  • 60g almond flour
  • 150g powdered sugar
  • 1 tsp cinnamon
  • A pinch of nutmeg

Chocolate Sponge

  • 25g powdered sugar
  • 30g almond powder
  • 8g cocoa powder
  • 1 whole egg
  • 1 egg white
  • 10g granulated sugar
  • 5g melted butter

No-Bake Cheesecake Mousse

  • 1 whole egg
  • 50g granulated sugar
  • 80ml milk
  • 6g gelatin
  • 150g cream cheese
  • 50g sour cream
  • 1 tsp lemon juice
  • 80ml heavy cream
  • Kabocha Pumpkin Mousse:
  • 2 egg yolks
  • 60g granulated sugar
  • 150ml milk
  • 7g gelatin
  • 200g kabocha pumpkin paste
  • 120ml heavy cream

Steps

Cookie Crumb Crust

  1. Preheat the oven to 170℃.
  2. Bring butter and beaten eggs to room temperature. Sift and combine cake and almond flour.
  3. Add butter to a bowl and beat with a whisk.
  4. Once the butter has softened, add powdered sugar and mix; gradually add beaten eggs, a small amount at a time, mixing after each addition.
  5. Add sifted flour, cinnamon, and nutmeg. Mix and fold in gently with a rubber spatula.
  6. Cover with saran wrap and let it sit in the refrigerator for 1 hour or so.
  7. Take out the Cookie Crumb Crust from the refrigerator and roll it out to a 5mm thickness with a rolling pin. Cut to the size of the mold and set aside.
  8. Once it has cooled, cut out a round shape with a 15cm bottomless ring cutter.
  9. To Assemble the Tart: Spread Cookie Crumb Crust evenly across the bottom and sides of the cake pan, and prick the bottom crust in several places using a fork. Hollow out the top portion of the cookie crust using a knife or cutter.
  10. At 170℃, bake the base of the tart mold for about 25 minutes, and the top portion for 15 minutes.
  11. Pour the No-Bake Cheesecake Mousse mixture into the cake pan and let it set in the refrigerator.
  12. Place the Chocolate Sponge on top of the No-Bake Cheesecake Mousse, pour over the Kabocha Pumpkin Mousse and let cool until set.
  13. Place the top portion of the cookie crust on top. Enjoy!

Chocolate Sponge

  1. To Make Chocolate Sponge: Sift together powdered sugar, almond powder, and cocoa powder.
  2. Break an egg into a bowl, add the sifted dry ingredients from step 1 and mix with a whisk.
  3. In another bowl, combine egg white and granulated sugar. Make meringue with a hand mixer.
  4. Add the meringue to the mixture from step 2 and gently mix.
  5. Add melted butter and mix.
  6. Spread the batter onto a baking sheet and bake for 10 minutes at 170℃.

No-Bake Cheesecake Mousse

  1. Soften cream cheese and sour cream for No-Bake Cheesecake Mousse to room temperature.
  2. Soak the gelatin for No-Bake Cheesecake Mousse and Kabocha Pumpkin Mousse in ice water and let it soften.
  3. In a bowl, add egg yolks and granulated sugar. Whisk until white in color.
  4. Add milk to a pot and heat. Just before it is about to boil, add it to the mixture from step 1, and strain through a mesh strainer while pouring it back into the pot.
  5. Stir the mixture constantly with a rubber spatula over low to medium heat; once the mixture begins to thicken, remove from the heat and add the gelatin.
  6. In a bowl, add kabocha pumpkin paste and mix in crème anglaise from step 3 in three additions, mixing well after each addition.
  7. Add whipped cream (heavy cream whipped to soft peaks) and mix.

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