Ingredients
- # 3/4 cup sugar
- # 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
Preparation
Step 1
Combine 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.