Directions:
- Roll 1 piecrust into a 12-inch circle on a floured surface. Fit into an 11-inch tart pan with removable bottom. Prick bottom and sides of pastry shell. Bake at 375° for 5 minutes. Let cool in pan on a wire rack. Sprinkle with chopped hazelnuts.
- Beat eggs at high speed of an electric mixer. Add pumpkin and next 9 ingredients; beat well. Pour into pastry. Bake at 375° for 35 minutes. Cool in pan on wire rack. Cover and chill at least 2 hours.
- Cut 30 shapes from remaining piecrust using a small leaf cookie cutter. Place on an ungreased baking sheet. Bake at 450° for 6 minutes. Remove to a wire rack; let cool.
- Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in crystallized ginger. Cover and chill 1 hour.
- Arrange whole hazelnuts and pastry leaves on tart. Serve with whipped cream mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 765.18 Kcal (3204 kJ) | ||
| Calories from fat | 602.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 66.89g | 103% | |
|---|---|---|---|
| Cholesterol | 71.38mg | 24% | |
| Sodium | 96.33mg | 4% | |
| Potassium | 745.95mg | 16% | |
| Total Carbs | 36.37g | 12% | |
| Sugars | 18.84g | 75% | |
| Dietary Fiber | 9.97g | 40% | |
| Protein | 17.38g | 35% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 5.3mg | 30% | |
| Calcium | 164.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 453.58 Kcal (1899 kJ) | ||
| Calories from fat | 356.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.65g | 103% | |
|---|---|---|---|
| Cholesterol | 42.31mg | 24% | |
| Sodium | 57.1mg | 4% | |
| Potassium | 442.18mg | 16% | |
| Total Carbs | 21.56g | 12% | |
| Sugars | 11.17g | 75% | |
| Dietary Fiber | 5.91g | 40% | |
| Protein | 10.31g | 35% | |
| Vitamin C | 3.8mg | 11% | |
| Iron | 3.2mg | 30% | |
| Calcium | 97.8mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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