Pumpkin-Caramel Tart With Toasted-Hazelnut Crust

Name: Pumpkin-Caramel Tart With Toasted-Hazelnut Crust
Yield: 8
Ingredients: 1 1/2 tsp Ginger; 1 cup Pumpkin puree, canned; 3 Eggs, large; 2 tbsp Brown sugar, light; 3/4 tsp Cinnamon, ground; 1 Pinch Cream of tartar; 1 1/16 cup Flour; 22 tbsp Granulated sugar; 1 1/2 tsp Kosher salt; 1 Whipped cream; 1 1/4 cups Hazelnuts, skin-on; 1/2 cup Butter, unsalted; 1 cup Heavy cream; A 9-inch springform pan

12 ratings

· 8 servings

Pumpkin-Caramel Tart with Toasted-Hazelnut Crust Recipe | Bon Appetit

Pumpkin-Caramel Tart With Toasted-Hazelnut Crust

Ingredients

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Pumpkin-Caramel Tart With Toasted-Hazelnut Crust

Ingredients

Comments