Pumpkin Tart Recipe

Pumpkin Tart with Toasted Nut Crust
Posted from Healing Lifestyles & Spas
Serves 8
INGREDIENTS

The Crust

1/4 cup each almonds, walnuts, and hazelnuts (toasted and cooled)
3/4 cup whole wheat flour
1 tbs. flax seeds
1/4 cup sugar
1/4 tsp. salt
6 tbs. chilled unsalted butter, diced
1 large egg yolk

PREPARATION

Grease a 9-inch tart pan with removable bottom and set aside. Grind nuts, flour, flax seeds, sugar, and salt in food processor. Add butter and pulse until a coarse meal forms. Add egg yolk and pulse until moist clumps form. Press dough into bottom and sides of the pan evenly about 1/2-inch thick and pierce bottom with a fork. Freeze for 30 minutes until firm. Preheat oven to 400°F. Bake 12–14 minutes until golden and let cool for 20 minutes while making filling.

The Filling

3/4 cup light brown sugar
2 large eggs
1 tbs. molasses
1/8 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. nutmeg
1 15-ounce can pumpkin puree
2/3 cup plain fat free yogurt
1 tbs. vanilla extract

PREPARATION

Preheat oven to 375°F. Whisk together brown sugar, eggs, molasses, salt, and spices. Whisk in pumpkin, yogurt, and vanilla until combined. Pour filling into to slightly cooled shell and spread evenly. Bake until filling is set, 35–40 minutes. (If crust edge browns too quickly, cover with foil.) Cool completely in pan on a wire rack. (Can be prepared 1 day ahead. Wrap tightly and refrigerate.)