Giada De Laurentiis: Chocolate-Hazelnut Ricotta Pie
Serves 16 // Active: 15 minutes // Total: 1 hour, 20 minutes
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Tina Rupp - Blend flour, cornmeal, hazelnuts, sugar, and salt in a food processor until finely ground. Add butter and pulse just until dough forms. Press dough over the bottom and about 2 inches up the sides of an 11-inch tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
- Preheat oven to 350°F. Line tart dough with foil and fill with pie weights or dried beans. Bake in the lower third of the oven until just set, about 15 minutes. Carefully remove foil and pie weights. Bake shell until golden, about 5 minutes. Let cool.
- Pulse ricotta and cream cheese in a food processor until smooth. Add egg and yolks, processing one at a time until smooth. Add chocolate-hazelnut spread and process until combined. Pour custard into the tart shell and bake until the filling is almost set, about 30 minutes. Let cool completely before serving; dollop each slice with whipped cream, if desired. (The pie can be wrapped in plastic and refrigerated for up to 3 days. Return to room temperature before serving.)
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