Hazelnut Pumpkin Tart

gluten free hazelnut pumpkin tart

Is this pumpkin pie? Nope! It’s a tart. We love the ratio of filling to crust on this one. The crust is like a cookie: crunchy, hazelnutty, and topped with chocolate. Not too sweet and not too rich, we crown it all with a thin layer of creamy pumpkin filling, delicately spiced with cinnamon and ginger. It’s our holiday staple and we have a sneaking suspicion it will become yours as well! (Prop styling by Nidia Cueva)

Serves 8

 

FOR THE CRUST

  • 134cup ground hazelnuts or almonds (5.9 ounces)
  • 12teaspoon kosher salt
  • 13cup sugar (3.5 ounces)
  • 112cups gluten-free all purpose flour blend (8.25 ounces)
  • 1teaspoon baking powder
  • 12cup brown sugar (3.75 ounces)
  • 4tablespoons butter, softened
  • 1large egg
  • 12teaspoon pure vanilla extract
  • 2ounces finely chopped gluten-free bittersweet chocolate
    1
  • Heat the oven to 350 degrees. In the bowl of a mixer or food processor, combine all the dry ingredients until well combined. Add the butter, mix until mixture forms a coarse meal. Add the egg and vanilla, mix until uniform. Scrape the bowl a couple of times with a spatula to be sure all ingredients are very evenly combined. Press the crust firmly into an 11-inch tart pan with removable bottom. Place on empty sheet pan.
  • 2
  • Bake for 15 minutes, rotating the pan halfway through baking. Remove from oven when tinged golden brown on the edges. While the crust is still hot, sprinkle the bottom with chopped chocolate. Let sit for a minute to melt, spread evenly across the bottom of the tart crust with the back of a teaspoon.

 

FOR THE FILLING

  • 1large egg
  • 15ounces homemade or canned pumpkin purée
  • 6tablespoons sweetened condensed milk
  • 2tablespoons heavy cream
  • 14teaspoon fine sea salt
  • 1teaspoon ground cinnamon
  • 1teaspoon freshly grated ginger
  • 14teaspoon ground nutmeg
  • 12teaspoon vanilla extract
  • Whisk all the filling ingredients together until well combined. Pour into the crust, bake for 15 minutes more, until the filling is barely set around the edges. Let cool completely. Chill for 1 hour, cover and refrigerate for up to 3 days before serving.