Ingredientes para Chocolate Ricotta Pie
- All Purpose Flour
- ½ cup cornmeal
- 1 ½ cups pine nuts
- ¾ cup granulated sugar
- Pinch of salt
- Unsalted Butter
- ½ cup water
- Semi Sweet Chocolate Chips
- 15 ounces ricotta cheese
- 4 ounces cream cheese
- 1 large egg
- 2 large egg yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Ricotta Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chocolate Ricotta Pie
- In a food processor, combine 1 ½ cups all-purpose flour, ½ cup cornmeal, ¾ cup pine nuts, ¼ cup granulated sugar, and a pinch of salt. Pulse until finely ground.
- Add ½ cup (1 stick) cold unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs, then pulse a few more times until the dough just comes together.
- Press the dough evenly into the bottom and up the sides (about 2 inches) of an 11-inch tart pan with a removable bottom.
- Refrigerate for at least 30 minutes to chill.
- Preheat oven to 350°F (175°C).
- Line the chilled tart shell with parchment paper or aluminum foil and fill with pie weights or dried beans.
- Bake for 25 minutes. Carefully remove the foil and weights.
- Bake for another 10-15 minutes, or until the crust is golden brown.
- Let the crust cool completely on a wire rack.
- In a small saucepan, combine ¾ cup granulated sugar and ½ cup water. Bring to a boil, stirring until the sugar dissolves completely. Set aside to cool slightly.
- In a double boiler or heat-safe bowl set over a pan of simmering water, melt 8 ounces of bittersweet chocolate until smooth.
- In a food processor, combine 15 ounces ricotta cheese and 4 ounces cream cheese. Process until smooth and creamy.
- Add 1 large egg and 2 large egg yolks, one at a time, processing until smooth after each addition.
- Add the melted chocolate and process until combined.
- With the food processor running, slowly pour in the cooled sugar syrup in a thin, steady stream until the mixture is smooth and well combined.
- Pour the chocolate ricotta filling into the cooled tart shell.
- Bake for 30-35 minutes, or until the filling is almost set but still slightly jiggly in the center.
- Remove from oven and let cool completely on a wire rack.
- While the pie is cooling, toast the remaining ¾ cup of pine nuts in a dry skillet over medium heat until lightly golden. Let cool.
- Once the pie is completely cool, sprinkle the toasted pine nuts over the top.
- Refrigerate for at least 2 hours before serving. The pie can be stored in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
166g
Fat
93g
Carbs
22g
