Nutella Pumpkin Tart

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.

Ingredients:

- 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

Directions:

- For the tart shell:  Whisk together the yolk, cream and vanilla in a small bowl, set aside.  Place the flour, sugar and salt in a food processor and process briefly to combine.  Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses.  With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds.  Turn the dough onto a sheet of plastic wrap and press into a 6-inch disk.  Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.

Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable).  Unwrap and roll out between two lightly floured sheets of parchment paper or plastic wrap to a 13-inch round. (If the dough turns soft and sticky, put it back in the fridge for 20 to 30 minutes more).

Transfer the dough to a tart pan by rolling the dough loosely around the rolling pin and unrolling over a 9 to 9 1/2-inch tart pan with a removable bottom.  Working around the circumference of the pan, ease the dough into the pan corners by gently lifting the edge with one hand while pressing it into the corners with the other hand.  Press the dough against the fluted sides of the pan. (If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself).  Run the rolling pin over the top of the tart pan to remove the excess dough.  Set the dough-lined tart pan on a large plate and freeze for 30 minutes.

Meanwhile, adjust an oven rack to the middle position and heat the oven to 375ºF.  Set the dough lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen tart shell and over the edge, and fill with metal or ceramic pie weights (I used beans).  Bake for 30 minutes, rotating halfway through the baking time.  Remove the foil and weights.  Continue to bake until golden brown, 5 to 8 minutes longer.  Let it cool on a wire rack.

- For the filling:  While the tart is baking, cream the cream cheese until is soft and looks like a paste.  Add the pumpkin puree, light brown sugar, spices and a pinch of salt.  In another bowl, whip the heavy whip cream until firm peaks.  Fold the cream into the pumpkin mixture and chill.

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."