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INGREDIENTS
Serves 8.
Calculated for (1) 11x35cm rectangular tart mold
Crust:
1 cup gingersnap cookie crumbs
⅜ cups hazelnuts, finely chopped
3 tbsp sugar
3 tbsp unsalted butter, melted
Pumpkin filling:
1 ¾ cups pumpkin puree
3 ½ each whole eggs
½ cup heavy cream
½ cup light brown sugar
½ tsp all spice
½ tsp cinnamon
½ tsp ground ginger
¼ tsp cloves
A Pinch of salt
AZÉLIA Whipped Ganache:
½ cup heavy cream
1 tbsp corn syrup
1 ¼ cups AZÉLIA 35% chocolate
1 ¼ cups heavy cream
INSTRUCTIONS
Crust:
*Chef’s tip: this recipe is calculated for one can of pumpkin puree (425g).
*Chef’s tip: make the whipped ganache in advance and reserve it in the refrigerator. Whip and use immediately or keep a portion unwhipped in the refrigerator and just whip when needed. The unwhipped mixture will last for a week.