Pumpkin Tart with Pecan-Shortbread Crust

To prepare crust: Preheat oven to 350 degrees F. Coat a 10-inch tart pan with removable bottom with cooking spray.

Process pecans in a food processor until finely ground. Add oat flour, butter, maple syrup and salt; pulse until just combined. Transfer to the prepared pan and firmly press into the bottom and up the sides.

Bake the crust until set but not browned, 12 to 14 minutes. Let cool on a wire rack for 15 minutes.

To prepare filling: Blend pumpkin puree, eggs, yogurt, brown sugar, pumpkin pie spice, 1 teaspoon vanilla and salt in a food processor or blender. Place the crust on a baking sheet and spread the filling evenly to the edges.

Bake the tart until the filling is just set (the center may still appear soft, but will become more solid as it cools), about 35 minutes. Let cool on a wire rack to room temperature. Loosely cover and refrigerate until chilled, 2 to 3 hours.

To prepare topping: Whip cream, mascarpone, granulated sugar and vanilla in a medium bowl until soft peaks form.

Remove the pan sides before slicing the tart. Serve each slice topped with a dollop of the whipped cream.