Ingredients
1/4
cup chopped hazelnuts (filberts)
1
tablespoon sugar
1 1/4
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/4
cup firm butter or margarine, cut in pieces
2 1/2
to 3 tablespoons cold water
3/4
cup hazelnut spread with cocoa (from 13-oz jar)
2
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
3/4
cup sugar
1/2
teaspoon ground cinnamon
1/2
teaspoon salt
1
teaspoon vanilla
1
cup evaporated milk
1/2
cup whipped cream or whipped topping
1/2
ounce semisweet baking chocolate, grated
2
tablespoons chopped hazelnuts (filberts)
Preparation
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.
