Thanksgiving is over but still there is room for a little bit more of pumpkin! This recipe was a complete success in our house. We made it for some friends that came to eat with us and everybody was wowed by the nice texture and smooth flavor combination.
- For the tart shell:
1 large egg yolk
1 Tbsp. heavy cream
1/2 tspn. vanilla extract
1 1/4 cups unbleached all purpose flour, plus more for dusting the work surfice
2/3 cup confectioner's sugar
1/4 tspn. salt
8 Tbsp. cold unsalted butter, cut into 1/2 inch cubes (1 stick)
- For the filling:
Nutella (Hazelnut - Chocolate spread) (about 1/2 cup or enough to cover the bottom of the tart)
8 oz. cream cheese, softened
1 can of pumpkin puree
2/3 cup light brown sugar1 tsp. pumpkin pie spice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups heavy whipped cream, chilled and whipped
Roasted hazelnuts, chopped
1/2 cup bittersweet chocolate chips, melted
Once the tart shell is cooled, start to assemble the tart by spread a generous amount of Nutella at the bottom, don't be shy! (it has to be enough to cover the bottom of the tart). Then, pipe or spread the pumpkin mousse and sprinkle with roasted hazelnuts. Finish the tart by drizzling some melted chocolate on top. Refrigerate until ready to eat. Enjoy!
Source: Tart shell - Recipe Courtesy of "Baking Illustrated."