Hazelnut-pumpkin caramel tart

Ingrédients

• 400 g pumpkin (e.g. butternut squash), peeled and diced
• 1 tbsp olive oil
• 200 ml heavy cream (for the filling)
• 3 eggs
• 2 tbsp honey
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt
• For the crust: 220 g all-purpose flour
• 80 g powdered sugar
• 140 g cold unsalted butter, cubed
• 1 egg yolk
• 1 tbsp ice-cold water
• Pinch of salt
• For the caramel: 150 g granulated sugar
• 100 ml heavy cream
• 30 g butter
• 100 g hazelnuts

Préparation

1. 1

   Preheat the oven to 180°C (conventional). Peel the pumpkin, remove the seeds and cut the flesh into roughly 2 cm cubes. Place on a baking tray, drizzle with 1 tablespoon olive oil and roast for 25 minutes until soft and lightly coloured. Let cool.Make the crust: mix the flour, powdered sugar and the pinch of salt in a bowl. Add the cold butter in cubes and rub with your fingers until you have a crumbly dough. Add the egg yolk and 1 tablespoon ice-cold water and knead briefly into a cohesive dough. Wrap in cling film and rest for 30 minutes in the refrigerator.Roll the dough out on a lightly floured surface to a circle of about 34 cm in diameter. Line the tart pan (approx. 30 cm) with the dough, gently press along the edges and trim the excess. Prick the base with a fork. Blind-bake: cover with parchment paper, fill with baking weights or dried beans and bake for 15 minutes. Remove the paper and bake another 8 minutes until golden. Let cool.Puree the roasted pumpkin with an immersion blender or food processor until smooth. Add the heavy cream, eggs, honey, cinnamon, nutmeg and a pinch of salt and mix until an even filling.Pour the pumpkin filling into the pre-baked crust. Bake the tart for 35 to 40 minutes at 175°C, until the filling is just set but still slightly wobbly in the center. Let cool completely on a rack.Make the caramel: melt the sugar in a saucepan over medium heat without stirring, until an amber-coloured caramel forms. Remove from the heat and carefully stir in the cream (watch out: it will splutter). Add the butter and stir until glossy. Let cool slightly.Toast the hazelnuts dry in a frying pan over medium heat for 3 to 4 minutes, until fragrant and golden brown. Let cool and roughly chop.Pour the caramel over the cooled tart and spread evenly. Scatter the chopped hazelnuts on top. Let the caramel set for another 20 minutes before slicing and serving.