Pumpkin and Hazelnut Tart with Toasted Marshmallow Recipe

Introduction

This Pumpkin and Hazelnut Tart with Toasted Marshmallow is a delightful blend of rich autumn flavors and toasted sweetness. The nutty crust complements the creamy pumpkin filling, all topped with golden, toasted marshmallows for an irresistible finish.

Ingredients

• ¾ cups skinless hazelnuts, toasted and chopped
• 1 cup all purpose flour
• 2 tablespoons granulated sugar
• ¾ teaspoon fine grain sea salt
• ½ cup (1 stick) chilled unsalted butter, cut into cubes
• 3 tablespoons ice water
• 1 cup pumpkin puree (not pumpkin pie filling)
• ⅓ cup firmly packed light brown sugar
• 3 tablespoons sugar
• 1 ½ teaspoons all purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon salt
• 1 whole egg plus 1 egg yolk
• ½ cup heavy cream
• ¾ teaspoon vanilla extract
• 1 ½ teaspoons good quality bourbon
• 27 – 30 halves big marshmallows

Instructions

1. Step 1: Begin by making the crust. Place hazelnuts, flour, sugar, and sea salt into a food processor and pulse until the mixture resembles a coarse meal.
2. Step 2: Add the chilled butter cubes and pulse a few times until the butter pieces are about the size of peas.
3. Step 3: Add ice water and pulse just until the dough starts to come together. It may look crumbly but should hold when pinched. Add a little more water if needed.
4. Step 4: Transfer the dough to an ungreased 4 x 14 inch tart pan with a removable bottom. Press the dough evenly into the sides and bottom of the pan. Cover with plastic wrap and chill in the fridge for at least 20 minutes or up to 1 day.
5. Step 5: Preheat the oven to 350°F and position the rack in the middle. Place the tart pan on a rimmed baking sheet and bake for 20 to 25 minutes, until the crust is lightly golden.
6. Step 6: Transfer the crust to a wire rack to cool for 15 minutes while you prepare the filling.
7. Step 7: In a large bowl, combine pumpkin puree, brown sugar, white sugar, flour, cinnamon, ginger, nutmeg, and salt. Stir well to mix.
8. Step 8: Add the egg, egg yolk, heavy cream, vanilla extract, and bourbon to the pumpkin mixture. Stir until smooth.
9. Step 9: Place the tart pan back on the rimmed baking sheet and pour the filling into the cooled crust, filling it just to the top. Some filling may remain.
10. Step 10: Bake the tart for 30 to 35 minutes, until the filling is just set. Remove and cool completely on a wire rack, about 2 hours.
11. Step 11: Just before serving, arrange marshmallow halves cut side down in an even layer on top of the tart. Fit about 9 or 10 rows of 3.
12. Step 12: Place the tart under a hot preheated broiler until the marshmallows turn golden brown. Watch closely and move the pan as needed to toast evenly without burning.

Tips & Variations

• For extra flavor, toast the hazelnuts yourself by baking them at 350°F for about 10 minutes until fragrant.
• If you don’t have bourbon, substitute with dark rum or omit for a non-alcoholic version.
• Use mini marshmallows for a different texture or garnish with a sprinkle of cinnamon before broiling.
• Make the crust a day ahead to save time on the day you plan to serve the tart.

Storage

Store any leftover tart covered loosely with foil or plastic wrap in the refrigerator for up to 3 days. Reheat briefly in a warm oven if desired, but the toasted marshmallows are best enjoyed fresh to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, as pumpkin pie filling already contains spices and sweeteners that can alter the tart’s flavor and texture.

How do I prevent the marshmallows from burning under the broiler?

Keep a close eye on the tart while broiling and move it around if areas brown too quickly. Use short intervals under the broiler and remove as soon as the marshmallows are golden to avoid burning.

Pumpkin and Hazelnut Tart with Toasted Marshmallow Recipe

Print Recipe

★★★★★

4.8 from 58 reviews

This Pumpkin and Hazelnut Tart with Toasted Marshmallow is a delicious fall-inspired dessert featuring a crisp hazelnut crust, a smooth spiced pumpkin filling, and a golden toasted marshmallow topping. The combination of nutty crust, creamy pumpkin, and sweet toasted marshmallows creates a perfect balance of textures and flavors ideal for festive gatherings and cozy evenings.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 3 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the crust:

• ¾ cups skinless hazelnuts, toasted and chopped
• 1 cup all purpose flour
• 2 tablespoons granulated sugar
• ¾ teaspoon fine grain sea salt
• ½ cup (1 stick) chilled unsalted butter, cut into cubes
• 3 tablespoons ice water

For the filling:

• 1 cup pumpkin puree (not pumpkin pie filling)
• ⅓ cup firmly packed light brown sugar
• 3 tablespoons sugar
• 1 ½ teaspoons all purpose flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon freshly grated nutmeg
• ¼ teaspoon salt
• 1 whole egg plus 1 egg yolk
• ½ cup heavy cream
• ¾ teaspoon vanilla extract
• 1 ½ teaspoon good quality bourbon
• 27 – 30 halves big marshmallows

Instructions

1. Make the crust. Place hazelnuts, flour, sugar, and sea salt into a food processor and pulse until the texture resembles a coarse meal. Add the chilled butter cubes and pulse a few times until the butter pieces are about the size of peas. Add ice water and pulse just until the dough starts to come together; it should look crumbly but hold when pinched. Add a bit more water if needed to achieve this consistency.
2. Shape and chill the crust. Transfer the dough into an ungreased 4 x 14-inch tart pan with a removable bottom, pressing it evenly into the sides and bottom. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 1 day to firm the dough.
3. Bake the crust. Preheat the oven to 350°F and position the rack in the middle. Place the tart pan on a rimmed baking sheet and bake for 20 to 25 minutes until the crust is lightly golden. Remove from oven and let cool on a wire rack for 15 minutes.
4. Prepare the pumpkin filling. In a large bowl, combine pumpkin puree, light brown sugar, granulated sugar, flour, cinnamon, ginger, nutmeg, and salt, stirring thoroughly. Add the whole egg, egg yolk, heavy cream, vanilla extract, and bourbon, mixing until smooth and fully combined.
5. Fill and bake the tart. Place the tart pan back on a rimmed baking sheet. Pour the filling into the cooled crust, filling just to the top; some filling will remain leftover. Bake for 30 to 35 minutes until the filling is just set. Remove and cool completely on a wire rack, about 2 hours.
6. Toast the marshmallow topping. Just before serving, arrange marshmallow halves evenly on top of the pumpkin filling with the cut side down and rounded side up in 9 or 10 rows of 3. Place the tart under a hot, preheated broiler and toast until the marshmallows turn golden brown, watching closely to prevent burning and rotating the pan as needed for even toasting.

Notes

• Use skinless toasted hazelnuts for the best texture in the crust.
• Do not substitute pumpkin pie filling for pumpkin puree; they are different in taste and texture.
• If the dough is too crumbly, add more ice water 1 teaspoon at a time until it holds together.
• Watch marshmallows carefully under the broiler as they can burn very quickly.
• For a boozy flavor boost, use a high-quality bourbon in the filling.
• The tart can be chilled for up to a day before adding the marshmallow topping and broiling.

Keywords: pumpkin tart, hazelnut crust, toasted marshmallow, fall dessert, autumn recipe, pumpkin dessert