Pumpkin and Hazelnut Tart with Toasted Marshmallow Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
