- 1 1/2 cups all-purpose flour
- 2 tablespoons cornmeal
- 3/4 cup pine nuts, plus an additional 1/2 a cup for garnishing, toasted
- 1/4 cup sugar plus 3/4 cup sugar
- Pinch of salt
- 1 stick (4 oz.) unsalted butter, melted and cooled slightly
- 1/2 cup water
- 8 ounces (1 1/3 cup) semi-sweet chocolate chips
- 3/4 cup ricotta cheese
- 3 ounces cream cheese, at room temperature
- 1 large egg
- 3 large egg yolks
- In a food processor blend flour, cornmeal, 1/4 cup sugar, 3/4 cup toasted pine nuts and salt until finely ground. Add in the butter and pulse just until dough forms. Press the dough on the bottom and up on the sides of a 10-inch diameter tart pan with removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat 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 20 minutes. Carefully remove the foil and pie weights. Continue to bake the shell until golden about 5 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 the sugar dissolves. Cool slightly.
- In a double boiler, slowly melt the chocolate over simmering water.
- In a food processor pulse the ricotta cheese and cream cheese until smooth. Add in the egg and egg yolks one at a time and process until smooth. Add in the melted chocolate and process until combined. While the machine is running, add the sugar syrup in a steady stream and process until smooth.
- Pour the filling into the cooled tart shell and bake until the filling is almost set, about 30 minutes. Scatter the remaining toasted pine nuts on top of the filling. Let tart cool completely before serving.
- Tart can be wrapped in plastic and refrigerated up to 3 days. Let tart come to room temperature before serving.
Slightly adapted from Giada De Laurentiis