Hazelnut Pumpkin Tart

17 ingredients
5 steps

Ingredients

  • 1 (15-ounce) package refrigerated piecrusts, divided
  • 1 cup hazelnuts, toasted, skinned, and finely chopped
  • 3 eggs
  • 1 (16-ounce) can pumpkin
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup sugar
  • 1 cup half-and-half
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Dash of ground nutmeg
  • Dash of ground allspice
  • Dash of ground cloves
  • 1 cup whipping cream
  • 1/2 cup sifted powdered sugar
  • 1 tablespoon minced crystallized ginger
  • 30 whole hazelnuts, toasted and skinned

Directions

  1. 1
    Roll 1 piecrust into a 12-inch circle on a floured surface. Fit into an 11-inch tart pan with removable bottom. Prick bottom and sides of pastry shell. Bake at 375° for 5 minutes. Let cool in pan on a wire rack. Sprinkle with chopped hazelnuts.
  2. 2
    Beat eggs at high speed of an electric mixer. Add pumpkin and next 9 ingredients; beat well. Pour into pastry. Bake at 375° for 35 minutes. Cool in pan on wire rack. Cover and chill at least 2 hours.
  3. 3
    Cut 30 shapes from remaining piecrust using a small leaf cookie cutter. Place on an ungreased baking sheet. Bake at 450° for 6 minutes. Remove to a wire rack; let cool.
  4. 4
    Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in crystallized ginger. Cover and chill 1 hour.
  5. 5
    Arrange whole hazelnuts and pastry leaves on tart. Serve with whipped cream mixture.

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