The fondant pumpkin and hazelnut tart is a tart made of shortbread dough and a filling made from pumpkin, sugar, hazelnuts, sour cream, eggs and cinnamon.

Easy to prepare, tender and delicious, they are perfect for snacks of the day.

Difficulty level: low
Preparation time : 25 min
Rest time : 30 min
Cooking time : 50 min
Total time : 1 h 15 min + 30 min (rest)
Ingredients: 6 people
1 shortbread
600 g of pumpkin, pumpkin or squash
100 g brown sugar
50 g hazelnut powder
25 cl of fresh cream
2 eggs
1 handful of hazelnutss
1 pinch of cinnamon powder


  • Take the shortbread dough out of the refrigerator and place on a 23 to 24 cm diameter pie dish.
  • Peel and cut the flesh of the pumpkin into large cubes and cook in a saucepan of boiling water for 25 min.
  • Puree in a blender or with a fork then let cool for 30 min.
  • Add the sugar, eggs, cinnamon, hazelnut powder and liquid cream to the pumpkin puree. Mix well until you get a fairly liquid consistency.
  • Pour the preparation over the dough.
  • Preheat the oven in static mode to 200 ° C.
  • Bake for about 25 min.
  • Take out of the oven and let cool.
  • Sprinkle with crushed hazelnuts.
  • Serve and enjoy!