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Pumpkin Hazelnut Tart

Sarah Mikulski
A fun, modern take on a Thanksgiving classic. Hazlenut, pumpkin, and marshmallows, give all of the classic fall flavors with some fun twists.
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Ingredients
  

Hazelnut Crust

  • 1 cup hazelnuts
  • 1 cup flour
  • 2 T brown sugar
  • 1 t sea salt
  • 1 stick butter cubed
  • 3 T water

Filling

  • 1 cup pumpkin puree
  • ½ cup brown sugar
  • ½ t cinnamon
  • ½ t nutmeg
  • ¼ t sea salt
  • 1 egg
  • 1 egg yolk
  • ½ cup heavy cream
  • 1 t vanilla extract

Other

  • marshmallows

Instructions
 

Hazelnut Crust

  • In a food processor, add the hazelnuts, flour, sugar, and sea salt. Pulse until the hazelnuts have been ground up.
  • Add the butter. Pulse until the butter has been chopped into pieces about 1 centimeter big. You don't want to grind everything until it becomes a fine powder. The crust should have some texture to it.
  • Add the water and pulse until a rough dough starts to form.
  • Press the dough into a tart pan. Place in the fridge for 30 minutes.
  • Preheat the oven to 350° F.
  • Bake the tart for about 23-25 minutes.

Tart Filling

  • In a large bowl, add the pumpkin puree, brown sugar, cinnamon, nutmeg, and sea salt. Combine.
  • Add the egg, egg yolk, heavy cream, and vanilla extract. Combine.

Tart

  • Preheat oven to 350° F.
  • Add the tart filling to the tart crust.
  • Bake the tart for 35 minutes.
  • Cut your marshmallows in half.
  • Top the tart with the halved marshmallows.
  • Place your tart underneath your broiler in your oven and turn it on. Watch until the marshmallows turn to a golden brown. Watch carefully so it doesn't burn.