Recipe courtesy of Giada De Laurentiis
Episode: Sunday Supper
Print
Total:
3 hr 10 min
Prep:
30 min
Inactive:
1 hr 30 min
Cook:
1 hr 10 min
Yield:
1 (11-inch) tart
Level:
Intermediate

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
  • 3 large egg yolks
  • 1 large egg

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Ricotta Chocolate-Hazelnut Cookie Pie

Recipe courtesy of Moo Milk Bar

Momofuku Milk Bar Crack Pie

Recipe courtesy of David Chang

Michigan Pasty (Meat Hand Pie)

Recipe courtesy of Santos Loo

Cream Pie

Recipe courtesy of Kelsey Nixon

Mom's Cream Cheese Pie

Recipe courtesy of Tiffani Thiessen

Lemon Pie Bars

Recipe courtesy of Cheryl Day

Nebraska Handheld Meat Pies

Recipe courtesy of Young Sun Huh

Buttermilk Pie

Recipe courtesy of Nealey Dozier

Apple Pie Egg Roll

Recipe courtesy of Kelsey Nixon

Trending Videos

Brunch Bonanza

So Much Pretty Food Here