Food Network: Chocolate-Ricotta Pie

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Chocolate-Ricotta Pie
Recipe courtesy Giada De Laurentiis

Ingredients
1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
1/4 cup sugar, plus 3/4 cup
Pinch salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
8 ounces semisweet chocolate chips (about 1 1/3 cups)
3/4 cup ricotta cheese
3 ounces cream cheese, at room temperature
1 large egg

3 large egg yolks

Instructions
Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup
sugar, and salt in a food processor until finely ground. Add the butter and pulse,
just until the dough forms. Press the dough over the bottom and about 2 inches up
the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate
until the dough is firm, about 30 minutes.

Preheat the oven to 350 degrees F.

Line the tart dough 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 the shell until golden,

about 10 minutes longer. Cool completely.

Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan.
Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup
slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add
the egg and egg yolks, 1 at a time, and process until smooth. Add the melted
chocolate and process until combined. 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 30 minutes or until the custard has set. Scatter the remaining 3/4 cup
toasted pine nuts on top of the filling. 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.