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    Pumpkin Hazelnut Tart


    Source of Recipe


    Internet

    List of Ingredients




    1/2 (15 oz.) pkg. refrigerated pie crust (or make your own:)
    1 cup hazelnuts, toasted, skinned, finely chopped, divided
    3 eggs
    1 (16 oz.) can pumpkin
    1/2 cup sugar
    l/2 cup firmly packed brown sugar
    1 cup evaporated milk
    2-3 tbsp. minced crystallized ginger
    2 tsp. pumpkin pie spice
    1/2 tsp. vanilla
    1/4 tsp. ground doves
    Ginger Whipped Cream (recipe below)

    Recipe



    Place baking sheet on bottom oven rack. Preheat oven to 375 degrees.

    Prepare pie crust according to pkg. directions. Roll into a 12" circle on lightly floured surface. Press into bottom and up side of 11" tart pan. Prick bottom and side of crust. Place on preheated baking sheet on bottom oven rack. Bake 5 min. Cool slightly. Gently press 1/2 cup hazelnuts into crust

    In medium bowl, beat eggs; blend in next 8 ingredients. Pour filling into crust; place on baking sheet on bottom oven rack. Bake until knife inserted in center comes out clean (30-35 minutes).

    Refrigerate, covered, several hrs. or overnight.

    To Serve: Prepare Ginger Whipped Cream; spread over tart. Sprinkle with reserved hazelnuts.

    Ginger Whipped Cream:

    In large mixer bowl, combine 1 cup whipping cream and 1/2 cup powdered sugar; beat at medium speed until stiff peaks form.

    Fold in 1 tbsp. minced crystallized ginger.


 

 

 

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