Hazelnut Pumpkin Tart

Ingredients

• 0.5 cup firmly brown sugar packed
• 16 ounce pumpkin canned
• 1 Dash ground cloves 
• 1 tablespoon crystallized ginger minced
• 3  eggs 
• 1 Dash ground allspice 
• 0.8 teaspoon ground cinnamon 
• 0.8 teaspoon ground ginger 
• 1 Dash ground nutmeg 
• 1 cup half-and-half 
• 1 cup hazelnuts toasted finely chopped
• 30  hazelnuts whole toasted
• 0.5 cup powdered sugar sifted
• 15 ounce piecrusts refrigerated divided
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 1 cup whipping cream 

Equipment

• frying pan
• baking sheet
• oven
• wire rack
• hand mixer
• cookie cutter
• tart form

Directions

1. Roll 1 piecrust into a 12-inch circle on a floured surface. Fit into an 11-inch tart pan with removable bottom. Prick bottom and sides of pastry shell.
2. Bake at 375 for 5 minutes.
3. Let cool in pan on a wire rack.
4. Sprinkle with chopped hazelnuts.
5. Beat eggs at high speed of an electric mixer.
6. Add pumpkin and next 9 ingredients; beat well.
7. Pour into pastry.
8. Bake at 375 for 35 minutes. Cool in pan on wire rack. Cover and chill at least 2 hours.
9. Cut 30 shapes from remaining piecrust using a small leaf cookie cutter.
10. Place on an ungreased baking sheet.
11. Bake at 450 for 6 minutes.
12. Remove to a wire rack; let cool.
13. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in crystallized ginger. Cover and chill 1 hour.
14. Arrange whole hazelnuts and pastry leaves on tart.
15. Serve with whipped cream mixture.