Blooming where I am planted! | Just tried this recipe and it turned out great!! This is adapated from a Food Network recipe. Their directions were pretty unwieldy, but I made them easier! This had 11 reviews and an overall rating of 5/5 stars. Chocolate Ricotta Pie
Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup hazelnuts [skin and/or toast them if desired], can also use almonds
- 1 stick butter, melted and cooled slightly
Filling:
- 1/2 cup water
- 3/4 cup sugar
- 8 ounces semisweet chocolate chips (about 1 1/3 cups)
- 3/4 cup ricotta cheese
- 1/3 cup cream cheese, at room temperature
- 1 large egg
- 3 large egg yolks
Topping:
- 1/4 cup toasted and chopped hazelnuts
For the crust:
Grind hazelnuts in a blender or with a hand grinder. With an electric mixer, combine the flour, 1/4 cup sugar, and 1/2 cup toasted hazelnuts. Add the butter, just until the mixture forms a dough. Press the dough over the bottom and about 2 inches up the sides of an 11-inch diameter tart pan or pie plate. 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 again until golden, about 10 minutes longer. Remove from the oven and cool completely.
For the filling:
Put chocolate chips in microwave on medium high, about 2 minutes or so and stir, to melt.
Combine the water with the sugar in a small saucepan over low heat. Stir to dissolve sugar. Remove from heat and combine with melted chocolate chips.
With an electric mixer, mix ricotta cheese and cream cheese until smooth. Add the egg and egg yolks, and mix until smooth. Add the melted chocolate and the sugar syrup and mix until combined. Pour the custard into the tart shell and bake for 30 minutes. Check to see if pie is set. If not, continue checking every 10 minutes till done. Scatter the remaining 1/4 cup of chopped hazelnuts 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.
Edited by amsunshine 12/3/2009 13:57
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YUMBY! "Pie" (Tart) Recipe
