Pumpkin Chiffon Mousse Tart with Citrus Fig Compote & Pecan Florentines

Tart Shell:
	¼ c cake flour
	¼ c pecans
	¼ c packed, light brown sugar
	¼ t salt
	6 T unsalted butter, cold, cut into small cubes
	1 egg
	½ t vanilla extract

In food processor, pulse together flour, pecans, brown sugar, and salt. Add butter and pulse until mixture resembles coarse meal. Add egg and vanilla, and process until just combined. Shape dough into disc, wrap in plastic, and refrigerate 1 hour.
	
On lightly floured surface, roll dough into 11” circle (about 1/8” thick). Set in removable-bottom tart pan and pierce with fork at 1” intervals. Freeze 15 minutes.

Preheat oven 375. Cover dough with parchment paper cut slightly larger than pan, then fill with pie weights or dried beans. Bake 20 minutes. Lift off parchment and weights, and continue baking 10 minutes or until golden brown. Allow to cool, then fill with compote (below).

Citrus Fig Compote:
	½ c dried figs, chopped
	¼ t orange zest
	1/3 c orange juice
	¼ c pomegranate juice
	¼ t cinnamon

Combine all ingredients in a small pot. Simmer over low heat until figs are soft and liquid reduced by half, about 5 minutes. Puree compote in blender/food processor. Allow to cool. Spread in pre-baked tart shell and set aside.

Pumpkin Chiffon Mousse:
	1½  t gelatin (1 pkg)
	2 T orange juice
	2 egg yolks
	¼ c half & half
	¾ c pumpkin puree
	1/8 t cinnamon
	1/8 t allspice
	1/8 t nutmeg
	1/8 t salt
	2 egg whites
	1/3 light brown sugar, packed

In small cup/bowl, sprinkle gelatin over orange juice and allow to rehydrate 10 minutes. In small saucepan over medium heat, combine egg yolks, half & half, pumpkin puree, spices, and salt. Cook about 8 minutes, stirring constantly, until mixture thickens. Remove from heat and stir in gelatin mixture to dissolve. Pour into large mixing bowl to cool. 

After about 10 minutes, combine egg whites and brown sugar in heat-proof bowl. Place bowl over a double boiler and stir until sugar dissolves. Remove from heat and beat with mixer with whisk attachment at medium-high speed until whites resemble a light, fluffy meringue. 

In three batches, gently fold the meringue into cooled pumpkin mixture. Spread over fig compote in tart shell. Refrigerate 2-3 hours until set. Garnish with Pecan Florentines before serving.

Pecan Florentines:
	¼ c heavy cream
	1/3 c plus 1 T sugar
	1½ T unsalted butter
	½ c pecans, finely chopped
	2½ T cake flour

Preheat over to 300. Line baking sheet with parchment paper. In small saucepan, combine heavy cream, sugar, and butter. Bring to boil, remove from heat, and then add nuts and flour, stirring to combine. Using a teaspoon, drop batter by the spoonful about 3” apart onto baking sheet. Bake 10-15 minutes until golden brown, keeping careful eye on cooking during last 5 minutes. Allow to rest on baking sheet 3 minutes before moving to cooling rack. Makes 12 cookies.