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Irresistible Chocolate Pumpkin Tart Recipe with Hazelnuts

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Rich, velvety chocolate paired with spiced pumpkin and the crunch of toasted hazelnuts—this tart is perfect for cozy autumn evenings or elegant dinner parties.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 2–3 tablespoons (30–45 ml) ice water
  • Pinch of salt
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) heavy cream
  • ¼ cup (50g) brown sugar
  • 1 large egg
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of salt
  • ¾ cup (180ml) heavy cream
  • 6 oz (170g) semi-sweet chocolate, chopped
  • 1 tablespoon (15g) unsalted butter
  • ½ cup (70g) hazelnuts, toasted and roughly chopped
  • Optional: sea salt flakes for garnish

Instructions

  1. Prepare the crust: In a large bowl or food processor, mix the flour, sugar, and salt. Add the cold butter and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs. Add the egg yolk and ice water, one tablespoon at a time, until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
  2. Roll out the dough: On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter. Transfer to your tart pan, pressing it gently into the edges. Trim any excess dough and prick the base with a fork to prevent bubbling. Freeze for 15 minutes while preheating your oven to 375°F (190°C).
  3. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment. Bake for an additional 5 minutes until lightly golden. Let cool completely.
  4. Make the pumpkin filling: In a mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, egg, cinnamon, ginger, nutmeg, and salt. Pour the filling into the cooled tart crust and smooth the surface.
  5. Bake the tart: Reduce oven temperature to 350°F (175°C) and bake for 30-35 minutes, or until the filling is set but slightly jiggles in the center. Cool completely on a wire rack.
  6. Prepare the ganache: Heat the heavy cream in a small saucepan over medium heat until steaming but not boiling. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth, then add butter for shine. Pour the ganache over the cooled pumpkin filling and spread evenly.
  7. Add the topping: Sprinkle toasted hazelnuts over the ganache while it’s still slightly warm. Add sea salt flakes for a hint of contrast.
  8. Chill and serve: Refrigerate the tart for at least 2 hours to set the ganache. Slice and serve chilled or at room temperature.

Notes

[‘Blind baking ensures your crust stays flaky and doesn’t end up soggy from the filling.’, ‘Use room-temperature eggs and butter for smoother mixing.’, ‘Toast hazelnuts in a dry skillet over medium heat for enhanced flavor.’, ‘The pumpkin filling should jiggle slightly in the center when removed from the oven—it will firm up as it cools.’, ‘Use high-quality chocolate for the ganache to achieve the best flavor and texture.’, ‘Dip your knife in hot water and dry it before slicing for cleaner cuts.’]

Nutrition

Keywords: Chocolate Pumpkin Tart, Fall Dessert, Hazelnut Tart, Thanksgiving Dessert, Autumn Recipe

Find it online: https://tomyumy.com/irresistible-chocolate-pumpkin-tart-recipe-with-hazelnuts/