Why You’ll Love This Recipe
It combines a silky pumpkin custard with nutty hazelnut richness, features an indulgent marshmallow topping, offers stunning presentation with minimal effort, and is ideal for fall entertaining or holiday celebrations.
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Pumpkin & Hazelnut Tart with Toasted Marshmallow: A Warm, Elegant Twist on a Fall Classic
- Total Time: 1 hr 20 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
A luxurious autumn tart featuring silky pumpkin filling, nutty hazelnut crust, and a cloud of toasted marshmallow topping—warm, festive, and irresistibly rich.
Ingredients
- Hazelnut Crust:
- 1 1/2 cups hazelnuts, finely ground
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 2–3 tbsp cold water
- Pumpkin Filling:
- 1 1/2 cups pumpkin purée
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- Pinch of salt
- Toasted Marshmallow Topping:
- 2 cups mini marshmallows or marshmallow fluff
- 1/2 cup heavy cream (if using marshmallows)
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: Combine ground hazelnuts, flour, brown sugar, and salt. Cut in cold butter until crumbly. Mix in egg yolk and cold water until dough forms. Press into a tart pan. Bake 12–15 minutes.
- Prepare the filling: Whisk pumpkin purée, sugars, cream, eggs, vanilla, spices, and salt until smooth.
- Pour the filling into the pre-baked crust. Bake 35–40 minutes, or until the center is set but slightly jiggly.
- Cool the tart completely.
- Make the marshmallow topping: If using mini marshmallows, melt them with heavy cream over low heat until smooth. Spread over cooled tart.
- Use a kitchen torch to toast the marshmallow topping until golden and caramelized. If no torch is available, broil 1–2 minutes while watching closely.
- Slice and serve warm or chilled.
Notes
- For extra crunch, garnish with chopped toasted hazelnuts.
- Use marshmallow fluff for a thicker, smoother topping.
- Chill the tart before torching if you want cleaner slices.
- Add a pinch of espresso powder to enhance pumpkin spice flavor.
- Prep Time: 25 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust (homemade or store-bought)
Serves as the crisp, buttery foundation that supports the creamy pumpkin filling.
Pumpkin purée
Forms the base of the filling, providing classic fall flavor and natural sweetness.
Brown sugar
Adds caramel undertones that blend smoothly with pumpkin and spices.
Eggs
Give structure to the custard filling and ensure it bakes into a creamy, sliceable texture.
Heavy cream
Enriches the filling, making it velvety and smooth.
Ground hazelnuts or hazelnut flour
Introduce nutty depth, balancing the sweetness and elevating the flavor profile.
Cinnamon and nutmeg
Bring warm seasonal spice to complement the pumpkin and hazelnut notes.
Salt
Enhances flavor and balances sweetness in the filling.
Marshmallows or marshmallow fluff
Create the toasty, gooey topping that replaces traditional whipped cream.
Butter
Adds silkiness to the marshmallow topping when melted in for the final swirl.
Directions
Begin by preparing the crust. If using homemade dough, roll it out and press it into a tart pan, trimming excess around the edges. Chill briefly, then blind-bake until lightly golden to prevent sogginess. Allow the crust to cool slightly while preparing the filling.
In a mixing bowl, whisk together the pumpkin purée, brown sugar, eggs, heavy cream, ground hazelnuts, cinnamon, nutmeg, and salt until smooth and well combined. Pour the mixture into the pre-baked tart shell, smoothing the top with a spatula. Bake until the filling is set around the edges but still slightly wobbly in the center. Let the tart cool completely before adding the topping.
For the marshmallow layer, melt marshmallows or marshmallow fluff with a small amount of butter until smooth. Spread or pipe the mixture over the cooled tart in soft swirls. Use a kitchen torch to gently toast the surface until golden brown, creating depth of flavor and a striking finish. Serve warm or chilled, adjusting to your preferred texture.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 8
Preparation time: 20 minutes
Baking time: 40–45 minutes
Cooling and topping time: 30 minutes
Total time: about 1 hour 35 minutes
Storage/reheating
Refrigerate the tart in an airtight container for up to three days. The marshmallow topping stays soft but will lose some toastiness over time. If desired, briefly re-toast with a torch before serving. Freezing is not recommended due to the marshmallow topping’s delicate texture.
Variations and Customizations
Chocolate–Hazelnut Base
Spread a thin layer of chocolate hazelnut spread over the crust before adding the pumpkin filling.
Spiced Praline Crunch
Add chopped hazelnut praline or caramelized nuts on top of the filling before baking.
Maple Pumpkin Tart
Use maple syrup in place of some sugar for deeper fall flavor.
Brown Butter Crust
Incorporate brown butter into the crust for an added nutty aroma.
Ginger Snap Crust
Use crushed ginger snaps for a spicier, more aromatic base.
Salted Hazelnut Caramel Drizzle
Drizzle caramel sauce over the tart before adding marshmallow for added indulgence.
Orange Zest Brightness
Mix a little orange zest into the filling to lift the richness.
Vanilla Bean Marshmallow
Stir vanilla bean paste into the marshmallow topping for enhanced aroma.
Individual Tartlets
Make mini versions in small molds for elegant single servings.
Nut-Free Version
Skip hazelnut flour and replace with equal parts all-purpose flour.
FAQs
Can I use canned pumpkin?
Yes, it works perfectly and gives the filling ideal consistency.
Do I need a kitchen torch?
No, but it gives the best toasted effect. A brief broil can work with caution.
Can I make this ahead?
Yes, bake the tart and add the marshmallow topping just before serving.
Can I use marshmallow fluff instead of marshmallows?
Yes, it melts smoothly and spreads easily.
Can I freeze the tart?
Freezing is not recommended because the marshmallow topping becomes sticky and unstable.
How do I keep the crust crisp?
Blind-bake and cool the crust before adding filling.
Can I make it dairy-free?
Use coconut cream and dairy-free butter; the flavor will be slightly different.
Can I substitute another nut?
Almond flour also works well.
Is this tart very sweet?
It is balanced, but reduce sugar slightly if preferred.
Can I serve it warm?
Yes, but allow it to set enough to slice cleanly.
Conclusion
Pumpkin & Hazelnut Tart with Toasted Marshmallow brings together comforting fall flavors in a refined, visually striking dessert. With its silky pumpkin filling, nutty undertones, and beautifully toasted topping, it offers elegance and warmth in every slice. Whether served at a holiday feast or savored on a quiet evening, this tart delivers a delicious celebration of the season’s best flavors.
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