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Hazelnut Pumpkin Tart

Yield 10 servings.

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

Nutrition Information

  • calories 480
  • caloriesfromfat 59 %
  • fat 31.5 g
  • satfat 10.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 7.8 g
  • carbohydrate 45.2 g
  • fiber 0.0 g
  • cholesterol 108 mg
  • iron 0.0 mg
  • sodium 190 mg
  • calcium 0.0 mg

How to Make It

  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. 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. 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. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in crystallized ginger. Cover and chill 1 hour.

  5. Arrange whole hazelnuts and pastry leaves on tart. Serve with whipped cream mixture.

Light and Luscious