Differences

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--- pumpkin_caramel_tart_with_toasted_hazelnut_crust [2022/08/11 15:30] – hc2qk
+++ pumpkin_caramel_tart_with_toasted_hazelnut_crust [2023/03/08 19:12] (current) – hc2qk
@@ Line 1: / Line 1: @@
 ====== Pumpkin Caramel Tart with Toasted Hazelnut Crust ======
-Tags: [[dessert]] [[thanksgiving]] [[holiday]] [[vegetarian]] \\
+Tags: [[dessert]] - [[thanksgiving]] - [[holiday]] - [[vegetarian]] \\
 Active Time: 1.5 hours \\
 Passive Time: 1.5 hours \\
@@ Line 34: / Line 34: @@
 ====Notes====
-  *Note
+  *Serve with [[whipped cream]]
-  *Note
+  *Tart without nuts on top can be made 2 days ahead - cover and chill; hazelnuts can be caramelized 2 days ahead - store airtight at room temperature and sprinkle over tart just before serving
 ====Instructions====
-  -step 1
+  -To make the crust, preheat oven to 350F. Toast hazelnuts on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 8 - 10 minutes. Cool, then using a kitchen towel, rub hazelnuts together to remove most of the skins (don't worry about stubborn skin parts remaining). Pulse flour, sugar, salt, and 3/4 hazelnuts in a food processor until it reaches the consistency of coarse meal. Reserve remaining 1/2 cup hazelnuts for filling. Add butter to dry ingredients and pulse until there are only a few pea-sized pieces of butter left
-  -step 2
+  -Transfer crust mixture to large bowl. Drizzle 3 tbsp ice water over and mix, adding another splash or so of water just to bring dough together. Using your fingers, press dough evenly 1.5-2 inches up the sides of a greased springform pan. Compact and smooth with a flat, straight-sided measuring cup or glass. Chill 20 minutes
+  -Bake crust until golden but not totally baked through, 15 - 20 minutes. Transfer to a wire rack and let cool 10 minutes
+  -To make the filling, bring cream of tartar, 1 cup sugar, and 2 tbsp water to boil in a medium saucepan over medium heat. Stir until sugar dissolves. Increase heat to medium-high and cook without stirring until caramel is a deep amber color, 8 - 10 minutes. Remove from heat, and, whisking constantly, add cream. Whisk until smooth. Let caramel cool slightly in pot
+  -Whisk pumpkin puree, brown sugar, flour, ginger, cinnamon, and salt in a large bowl. Gradually add caramel and eggs, whisking until well blended. Scrape filling into prepared crust
+  -Bake tart, rotating halfway through, until filling is set around the edges and center barely jiggles. Transfer to a wire rack and let cool in pan
+  -Meanwhile, coarsely chop reserved hazelnuts and cook in a small skillet over medium heat with remaining 1/4 cup sugar and 1 tbsp water, stirring constantly, until sugar caramelizes and evenly coats hazelnuts. Transfer hazelnuts to a sheet of parchment and let cool completely. Coarsely chop. Scatter hazelnuts over tart and serve with whipped cream
 \\ \\
-Insert Image Here
+{{::pumpkintart.jpg?300|}}