Do you realize how hard it is to go through at 2 pound container of ricotta cheese? I had a container coming up on it’s expiration date a little while back, and I sent out a call via Facebook for your favorite recipes with ricotta. I ended up making 2 savory dishes, and this pie, and still had about 1/4 of the container left!!! But I’m so grateful for the suggestions given – including my sister saying that I should make a ricotta pie. I’m not sure this is the pie she was thinking of, but I went good old Google and started looking for a good ricotta pie recipe. I saw this one, and knew I had to make it!!
I made a few adjustments, including using almonds instead of pine nuts as the original recipe called for. I’m afraid that that many pine nuts would have been just too expensive!! But I ended up loving the almonds. Actually, I just loved this pie! It was very rich and packed full of chocolate flavor. Perfect for if you have a serious chocolate habit or craving!!
What is your favorite recipe using ricotta?
Chocolate Ricotta Pie
adapted from Giada de Laurentiis
1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 almonds, plus 3/4 cup sliced almonds, toasted
1/4 cup sugar, plus 3/4 cup
1 stick unsalted butter, melted and cooled slightly
1/2 cup water
8 ounces semi-sweet chocolate
3/4 cup ricotta cheese
3 ounces cream cheese, at room temperature
1 large egg
3 large egg yolks
In a food processor, blend the flour, cornmeal, 3/4 cup almonds, 1/4 cup sugar and salt. Process until finely ground. Add the butter and pulse until a dough forms. Press the dough into the bottom of an 11-inch tart pan. Refrigerate about 30 minutes.
Preheat the oven to 350F.
Line the tart dough with aluminum foil and weight down with pie weights or dried beans. Bake in the preheated oven, in the lower third of the oven, for about 25 minutes. Remove from the oven and remove the foil. Return to the oven and bake until light and golden, about 10 more minutes. Remove from oven and cool completely.
In a small saucepan, combine the remaining 3/4 cup sugar and the water. Bring to a boil, stirring until the sugar dissolves. Cool slightly.
IN a double boiler, melt the chocolate.
In a food processor, pulse the ricotta and the cream cheese until smooth. Add the egg and the egg yolks one at a time and process until smooth. Add in the melted chocolate and process. With the food processor running, add the sugar syrup in a thin, steady stream and process until smooth.
Pour the custard into the baked tart shell and bake until the filling is almost set, about 30 minutes. Scatter the 3/4 cup toasted sliced almonds on top of the filling. Let the tart cool completely before serving.
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