Chocolate Ricotta Pie

Recipe courtesy giada de laurentiis

Blend the flour , cornmeal , 3 / 4 cup pine nuts , 1 / 4 cup sugar , and salt in a food processor until finely ground.

Add the butter and pulse , just until the dough forms.

Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom.

Refrigerate until the dough is firm , about 30 minutes.

Preheat the 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 25 minutes.

Carefully remove the foil and pie weights.

Bake the shell until golden , about 10 minutes longer.

Cool completely.

Combine the remaining 3 / 4 cup of sugar with 1 / 2 cup water in a small saucepan.

Bring to a boil , stirring until the sugar dissolves.

Cool the sugar syrup slightly.

In a double boiler , melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until smooth.

all-purpose flour, cornmeal, pine nuts, sugar, salt, unsalted butter, water, semi-sweet chocolate chips, ricotta cheese, cream cheese, egg, egg yolks