Happy New Year! Today marks the first recipe for 2012 and what a way to kick off the New Year than with a delicious Chocolate Ricotta Tart.
I had an enjoyable time over the holidays cooking and trying new recipes, several being recipes that I have had been eager to try for some time.
I stumbled upon this recipe a while ago and had it saved as a must try. I finally got a chance to make this for New Years and it is such a rich and delicious recipe I was excited to share this recipe with you.
This recipe involves a few steps but the overall cooking and prep times is simple and quick. There is a bit of inactive time so you need to allot some time to make this but it is so worth it!
Once you give this recipe a try you’ll definitely want to make this again!
Chocolate Ricotta Tart
- 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