Chocolate Ricotta Pie

Chocolate Ricotta Pie
Chocolate Ricotta Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2 cups flour

  • 2 tablespoon cornmeal

  • 3/4 cup hazelnuts, plus 3/4 cup, toasted

  • 1/4 cup sugar, plus 3/4 cup

  • pinch salt

  • 1 stick unsalted butter, melted and cooled slightly

  • 1/2 cup water

  • 8 oz. semisweet chocolate chips

  • 3/4 cup ricotta cheese, room temp.

  • 3 oz. cream cheese, room temp.

  • 1 large egg

  • 3 large egg yolks

Directions

Blend the flour, cornmeal, 3/4 cup nuts, 1/4 cup sugar, and the salt in a food processor until finely ground. Add butter and pulse, just till the dough forms. Press the dough over the bottom and about 2 inches up with a removable bottom. Refrigerate until dough is firm, about 30 min. Preheat the oven to 350 degrees. Line the tart dough with 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 weights. Bake the shell until golden, about 10 minutes longer. Cool completely. Combine the remaining 3/4 cup sugar with 1/2 cup water in a small saucepan. Bring to boil, stirring until sugar dissolves, cool the syrup. In a double boiler, melt chocolate over very softly simmering water. Pulse ricotta and cream cheese in a food processor until smooth, add egg and yolks 1 at a time and process until smooth. Add malted chocolate and process until combined, with machine running add syrup in a thin steady stream and process until smooth. Pour custard into shell, bake until filling is almost set, about 30 minutes. Scatter the remaining nuts on top. Let cool completely before serving.

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