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Prep 25min
Total3hr15min
Servings10
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Ingredients
Crust
1/4
cup chopped hazelnuts (filberts)
1
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)
2
eggs
1
can (15 oz) 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
Garnish
1/2
cup whipped cream or whipped topping
1/2
ounce semisweet baking chocolate, grated
2
tablespoons chopped hazelnuts (filberts)
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Steps
1
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.
2
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.
3
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.
4
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.
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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.
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