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
Directions
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.
1 Video | Photo: Chocolate-Ricotta Pie Recipe

















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By loriluvsfoodnetwork
San Clemente, CA
on March 31, 2012
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This chocolate pie is EXTRAORDINARY!!! It earns every star given for its' taste, texture and presentation. My family, friends and I absolutely LOVE it and it's actually become my personal favorite dessert! Thank you Giada, for another amazing recipe! :-
By leigh_page_12055176
mill valley, 43
on February 25, 2012
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this recipe is amazing - every time I make it people ask me what bakery I bought it at - beautiful and delicious - not the fastest but worth the effort. I am 'lazy' and don't do the whole beans in the bottom of the pan when I bake the crust but have found it comes out just fine anyway. I do have a nonstick tart pan but I coat it with some cooking spray to be doubly sure it doesn't stick. I use Sharfenberger 70% cacao chocolate which is from our area and it is well worth the little bit of extra cost.
By Nysie
on February 09, 2012
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I have made this recipe 3 times now since last November and it is delicious. My only problem was with the crust. It kept sticking to the foil, no matter what I did. I'm making this again today for a birthday party tomorrow and have decided on a different style crust. My crust is a chocolate graham cracker and pine nut crust. I pressed it into the tart pan and have it setting up in the fridge before I'll add the filling and bake.
Read all 92 reviews