Ingredients
Scale
- 1 cup flour
- 1/2 cup finely ground toasted hazelnuts
- 1/2 cup cold unsalted butter
- 1/4 cup sugar
- 1/4 tsp salt
- 1 1/2 cups plain pumpkin purée
- 1 cup thick, plain, unsweetened Greek yogurt
- 2 large eggs
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin spice
- 1/4 tsp salt for filling
Instructions
- Step 1: Prepare Shortbread Crust – Mix the dry crust ingredients, cut in the cold butter until sandy, press evenly into a tart pan, chill, and pre-bake briefly.
- Step 2: Mix Pumpkin Filling – Whisk the pumpkin purée, Greek yogurt, eggs, brown sugar, vanilla, and spices until smooth and glossy without overbeating.
- Step 3: Bake Tart – Pour the filling into the cooled crust and bake until the edges are set and the center retains a slight wobble.
- Step 4: Cool and Serve – Let the tart cool completely at room temperature, chill in the refrigerator before slicing, and garnish simply if desired.
Notes
Chill the tart overnight for the cleanest slices and best flavor meld.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Greek Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 65 mg
Keywords: pumpkin tart, Greek yogurt, hazelnut crust, autumn dessert, holiday baking