Pumpkin Tart with Hazelnut Crust

Level: Challenging
Prep Time: 20 min
Cook Time: 1 hrs
Cooling Time: 2 hrs
Yields: 8 servings

Description

This pumpkin tart was featured in Rick Rodger’s newest cookbook, Celebrations 101. It is a very sophisticated rendition of the beloved pumpkin pie. For a professional-looking finish, fit a pastry bag with a 1/2-inch open star tip and fill with sweetened whipped cream. Pipe whipped cream rosettes around the edge of the tart and sprinkle with chopped crystallized ginger.

Ingredients

  • HAZELNUT CRUST
  • 1/4 cup skinned and coarsely ground hazelnuts
  • 1/4 cup powdered sugar
  • 1 cup unbleached all-purpose flour
  • 1 large egg yolk
  • Pinch of salt
  • 1/2 cup (1 stick) unsalted butter, chilled and cut into 10 slices
  • FILLING
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 3/4 cup heavy whipping cream
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 large egg plus 2 egg yolks, at room temperature, well beaten
  • 1 teaspoon pumpkin pie spice *
  • 1/2 teaspoon ground ginger
  • Sweetened whipped cream
  • 3 tablespoons finally chopped crystallized ginger, for garnish

Directions

PREHEAT oven to 375° F.

PLACE nuts and powdered sugar in food processor container; cover. Process until nuts are finely ground into a powder, about 30 seconds. Add flour and salt; pulse until combined. Add butter; pulse until the mixture resembles coarse cornmeal with a few pea-sized chunks of butter. With the machine running, add the yolk. Pulse just until the mixture begins to clump together. If the dough is dry, add cold water, 1 teaspoon at a time, and pulse until moistened.) Gather up the dough. Press the dough firmly and evenly onto the bottom and sides of ungreased 9 1/4-inch round tart pan with removable bottom. Freeze for 15 minutes. Place on baking sheet.

FOR FILLING:
COMBINE
pumpkin, cream, granulated sugar, brown sugar, egg yolks, pumpkin pie spice and ground ginger in medium bowl. Whisk well to dissolve the sugars. Pour into chilled crust.

BAKE for 10 minutes. Reduce heat to 325° F.; bake for about 50 minutes or until filling is evenly puffed (the center may seem slightly uncooked). Cool completely in pan on wire rack. Remove side of tart pan (place pan on a large can and let the side drop down like a ring around the can.).

TO SERVE:
SERVE
at room temperature (or cover loosely with plastic wrap and refrigerate until well chilled) with dollops of whipped cream and crystallized ginger.

* NOTE: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg and 1/8 teaspoon ground cloves can be substituted for the pumpkin pie spice.

Holiday Tradition

by J. Jan , BLYTHEVILLE, AR on Sep. 2007

I enjoyed making this and moreso enjoyed eating it. The hardest part was just finding the hazelnuts!

Got lots of raves about hazelnut crust

by M. Michelle , Fairfield, CT on Dec. 2006

I only made that hazelnut crust without making pumpkin tart however I made the pumpkin puree (out of real pumpkin)and put it on the hazelnut Crust for Thanksgiving dessert. Everyone kept raving about the crust and requests the recipe. The crust is so out of world and awesome! This hazelnut crust is a real keeper because I'm planning on using that for any pies or tarts.

yum!!!!

by s. shana , PHOENIX, AZ on Nov. 2006

tried this recipe and am so glad i did, not only did i enjoy making it, i enjoyed eating them as well. i have made these yummy tarts twice and both times friends and family did not believe i made them myself. they thought i had ordered them from a bake shop. the first time i made them the presentation was not that great, but the taste was. the second time around i felt like a pro. presentation and taste was excellent. i have gotten myself a new signature dessert, and proud of it. those of you out there that has not tried this recipe, well it is a must. not as difficult to make as indicated. need to plug in an extra something for the hazelnut crust, yum! yum! yum!

Pumpkin Tart with Hazelnut Crust

by L. Lucille , SPARTA, MI on Nov. 2006

This dessert will be a repeat for the Christmas holiday. Most enjoyed for Thanksgiving! Easy to prepare, and a day in advance. I may add a touch of liquor in the crust to vary!

Easy

by s. sandra , OVIEDO, FL on Nov. 2006

This was easier than most of the desserts I have ever made. Everyone Loved It!!! A new holiday tradition at my house.

Pumpkin tart with hazelnut crust

by C. Christy , NAPERVILLE, IL on Nov. 2006

I thought that this recipe was fairly easy except for the hazelnut part. I usually don't bake with nuts and have never even seen a real hazelnut before so when I bought them they had the skins on and I had to search the web to find out that they needed to be toasted and then the skins could be rubbed off. But even the non-pumkin lovers liked this dessert.

Nice dessert for grown ups!

by k. kate , brunswick, GA on Nov. 2006

What a perfect finish to a holiday meal. This pie is a grown up version of pumpkin pie! What a treat

Pumpkin Tart

by L. Liz , ROSEVILLE, CA on Nov. 2006

This is a very good looking tart and it tasted as good as it looked..I love pumpkin and this is so very easy and pretty to set out.. Everyone enjoyed this treat.. Thanks for a keeper. We love hazelnuts anyway..

Pumpkin tarts

by J. J. , ARLINGTON, MA on Nov. 2006

A fantastic idea that is simple to put together yet is elegant and easy to handle at those "stand up" events.

Pumpkin Tart with Hazelnut Crust

by H. Helen , SCOTTSDALE, AZ on Nov. 2006

This tart is a delicious, fancy dessert well worth the time and I will be making it again. It was listed as being challenging but I didn't find that to be the case.