Ingredients
- 1/4 cup chopped hazelnuts (filberts)
- 1 tablespoon sugar
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1/4 cup firm butter or margarine, cut into pieces
- 2 1/2 – 3 tablespoons cold water
- 3/4 cup hazelnut spread with cocoa
- 2 eggs
- 1 15 oz. can pumpkin (not pumpkin pie mix)
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup evaporated milk, at room temperature
Garnish:- 1/2 cup whipped cream or whipped topping
- 1/2 oz. semi-sweet baking chocolate, grated
- 2 tablespoons chopped hazelnuts (filberts)
Directions
Heat oven to 400°. In food processor, place ¼ cup hazelnuts, and 1 T. sugar; cover and process 45 seconds or until finely ground. Add flour and ½ tsp. salt; cover and process 5 seconds or until mixed. Add butter; cover and process, pulsing on and off, 5-10 times, until mixture looks like coarse crumbs. Add water 1 T. at a time, pulsing on and off, until mixture starts to hold together.
Press dough in bottom and 1½ inches up side of 10? springform pan. Spread hazelnut spread over dough on bottom of pan. In large bowl, beat eggs with wire whisk. Add pumpkin, ¾ cup sugar, cinnamon, salt and vanilla. Beat until well-mixed. Stir in evaporated milk. Pour over hazelnut spread.
Bake 40-50 minutes or until knife inserted in center comes out clean. Cool completely, about 2 hours. If necessary, use tip of knife to loosen tart from pan. Remove side of pan. Pipe or spoon whipped cream around edge of tart. Sprinkle with grated chocolate and 2 tablespoons hazelnuts.
