Hazelnut Pumpkin Tart

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

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. 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.

By RecipeOfHealth.com