Food Network: Creamy Ricotta Tart with Pine Nuts

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Creamy Ricotta Tart with Pine Nuts
Recipe courtesy Giada De Laurentiis

Ingredients
1 1/2 cups plus 2 tablespoons all-purpose flour
4 tablespoons sugar
1 1/2 cups pine nuts (about 5 ounces), toasted
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
1 cup ricotta cheese
6 ounces cream cheese, at room temperature
2 large eggs
3 large egg yolks

Instructions
Preheat the oven to 350 degrees F.

In the bowl of a food processor, pulse flour, 2 tablespoons of sugar, 3/4 cup of
pine nuts, and salt until finely ground. Add the butter. Pulse dough just until it
comes together.

Place the dough into an 11-inch diameter tart pan with a removable bottom and
press down to cover the bottom and sides of the pan. Refrigerate until the dough
is firm, about 30 minutes.

Line the tart shell with aluminum foil and fill with pie weights or dried beans.
Bake the tart shell in the lower third of the oven until just set, about 25
minutes. Carefully remove the foil and pie weights. Bake until the tart shell is

lightly golden, about 10 minutes. Cool completely.

Combine the remaining 2 tablespoons of sugar with the water in a small saucepan
over low heat. You don't want to boil the water, you just want to heat it so that
the sugar can dissolve thoroughly. Stir until the sugar dissolves and remove from
heat.

In the bowl of a food processor, pulse the ricotta cheese and cream cheese until
smooth. Add the eggs and egg yolks, 1 at a time, and process until smooth. With
the machine running, add the sugar syrup in a thin steady stream and process until
smooth.

Pour the custard into the tart shell and bake until the filling is almost set,
about 20 to 25 minutes. Scatter the remaining 3/4 cup of toasted pine nuts atop

the filling. Bake until the custard is set, about 10 minutes longer. Let the tart
cool completely before serving.

The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the
tart to room temperature before serving.