Chocolate-Hazelnut-Pumpkin Tart

Deciding on chocolate dessert or pumpkin dessert? Both flavors join in this delicious, easy layered dessert tart.

Prep Time

Minutes

Total Time

3:15

Hrs:Mins

Makes

servings

Crust

1/4

cup chopped hazelnuts (filberts)

tablespoon sugar

1 1/4

cups Gold Medal® all-purpose flour

1/2

teaspoon salt

1/4

cup firm butter or margarine, cut in pieces

2 1/2

to 3 tablespoons cold water

Filling

3/4

cup hazelnut spread with cocoa (from 13-oz jar)

eggs

can (15 oz) pumpkin (not pumpkin pie mix)

3/4

cup sugar

1/2

teaspoon ground cinnamon

1/2

teaspoon salt

teaspoon vanilla

cup evaporated milk

Garnish

1/2

cup whipped cream or whipped topping

1/2

ounce semisweet baking chocolate, grated

tablespoons chopped hazelnuts (filberts)

Heat oven to 400°F (if using dark or nonstick pan, heat oven to 375°F). In food processor, place 1/4 cup hazelnuts and 1 tablespoon sugar; cover and process 45 seconds or until finely ground. Add flour and 1/2 teaspoon salt; cover and process 5 seconds or until mixed. Add butter; cover and process, pulsing on and off 5 to 10 times, until mixture looks like coarse crumbs. Add water, 1 tablespoon at a time, pulsing on and off, until mixture starts to hold together.
Press dough in bottom and 1 1/2 inches up side of 10-inch springform pan. Spread hazelnut spread over dough on bottom of pan.
In large bowl, beat eggs with wire whisk. Add pumpkin, 3/4 cup sugar, the cinnamon, salt and vanilla. Beat until well mixed. Stir in evaporated milk. Pour over hazelnut spread.
Bake 40 to 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.

Makes 10 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Did You Know?

Don't worry if the top of the crust isn't perfectly straight. A slightly rough edge adds a rustic touch to this tempting tart.

Purchasing

Look for hazelnut spread near the peanut buttter at your grocery store.

Nutrition Information:

1 Serving (1 Serving)

Calories 410

(Calories from Fat 180),

Total Fat 20g

(Saturated Fat 7g,
Trans Fat 0g),

Cholesterol 70mg;
Sodium 330mg;
Total Carbohydrate 50g

(Dietary Fiber 3g,
Sugars 35g),

Protein 8g;

Percent Daily Value*:

Exchanges:

3 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Chocolate-Hazelnut-Pumpkin Tart

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens