RecipesMagazine

Hazelnut Pumpkin Tart

Hazelnut Pumpkin Tart
Hazelnut Pumpkin Tart is a vegetarian recipe with 10 servings. One serving contains 540 calories, 8g of protein, and 34g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. 1 person found this recipe to be yummy and satisfying. A mixture of firmly brown sugar, sugar, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.
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Pastry ShellsPastry Shells
Pie CrustPie Crust
RollRoll
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Tart FormTart Form
2
Bake at 375 for 5 minutes.
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OvenOven
3
Let cool in pan on a wire rack.
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Wire RackWire Rack
Frying PanFrying Pan
4
Sprinkle with chopped hazelnuts.
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HazelnutsHazelnuts
5
Beat eggs at high speed of an electric mixer.
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EggEgg
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Hand MixerHand Mixer
6
Add pumpkin and next 9 ingredients; beat well.
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PumpkinPumpkin
7
Pour into pastry.
8
Bake at 375 for 35 minutes. Cool in pan on wire rack. Cover and chill at least 2 hours.
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Wire RackWire Rack
OvenOven
Frying PanFrying Pan
9
Cut 30 shapes from remaining piecrust using a small leaf cookie cutter.
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Pie CrustPie Crust
CookiesCookies
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Cookie CutterCookie Cutter
10
Place on an ungreased baking sheet.
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Baking SheetBaking Sheet
11
Bake at 450 for 6 minutes.
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OvenOven
12
Remove to a wire rack; let cool.
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Wire RackWire Rack
13
Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in crystallized ginger. Cover and chill 1 hour.
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Candied GingerCandied Ginger
Powdered SugarPowdered Sugar
Whipping CreamWhipping Cream
14
Arrange whole hazelnuts and pastry leaves on tart.
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HazelnutsHazelnuts
15
Serve with whipped cream mixture.
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Whipped CreamWhipped Cream
DifficultyExpert
Ready In45 m.
Servings10
Health Score11
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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