How to Make a Hazelnut Crust Pumpkin Tart

Preheat the oven to 375°F (190°C).

In a mixing bowl, combine the flour, sugar, and salt. Add the diced butter and mix until the mixture resembles coarse crumbs.

Stir in the ice water, a tablespoon at a time, until the mixture forms a ball. Wrap in plastic and refrigerate for 30 minutes.

Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges.

In a large bowl, mix the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and salt until well combined.

Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream until smooth.

Pour the pumpkin filling into the prepared crust.

Bake in the preheated oven for 45-50 minutes, or until the filling is set and the crust is golden brown.

Let the tart cool before serving. Optionally, serve with whipped cream.

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