CHOCOLATE-HAZELNUT-PUMPKIN TART
Deciding on chocolate dessert or pumpkin dessert? Both flavors join in this delicious, easy layered dessert tart.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 410, Carbohydrate 50 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 35 g, TransFat 0 g
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