Ginger-Hazelnut Pumpkin Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Prebaking the empty crust in Step 2 ensures a crisp pastry. Ingredients:
cooking spray |
1/2 (15-ounce) package refrigerated pie dough (such as pillsbury) |
2/3 cup granulated sugar |
1/2 cup part-skim ricotta cheese |
1/2 cup fat-free milk |
1 teaspoon vanilla extract |
1/2 teaspoon pumpkin-pie spice |
1/4 teaspoon salt |
1 (15-ounce) can pumpkin |
1 large egg, lightly beaten |
3 tablespoons chopped hazelnuts, toasted |
2 tablespoons chopped crystallized ginger |
2 tablespoons brown sugar |
3 1/3 cups vanilla low-fat ice cream |
Directions:
1. Preheat oven to 375º.
2. Coat bottom only of a 9-inch round removable-bottom tart pan with cooking spray. Press dough into bottom and up sides of pan. Pierce bottom and sides of dough with a fork. Bake at 375° for 10 minutes. Cool on a wire rack.
3. Combine granulated sugar, cheese, milk, vanilla, pumpkin-pie spice, salt, pumpkin, and egg in a food processor; process until well blended. Spoon the pumpkin mixture into prepared crust. Combine hazelnuts, ginger, and brown sugar; sprinkle evenly over pumpkin mixture. Bake at 375º for 45 minutes or until set. Cool 20 minutes on a wire rack. Serve with low-fat ice cream.
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