Chocolate-RIcotta Tart

I have to say, I thought this tart was really good.  It was also very chocolaty so if you aren't a chocolate lover, this isn't for you.  I myself usually prefer berry desserts to chocolate desserts, but if I were to have a chocolate dessert, this one would hit the spot.  I also think it is the kind of dessert you could bring to some get together and you would get lots of compliments.   I like that you can make it ahead of time.

(Rees looks sad in this picture because he wanted to be eating the tart, not waiting for me to take a picture.  If you look, you can see he is trying to snitch a little bit with his thumb:)

 

 

 

 

Total Time:3 1/2 hours

Yields: 1 pie/tart (could serve at least 8, but I thought this was rich so a little slice goes far, so maybe you could serve more like 12 people - I think if would be great in a mini-tart form but I don't have any pans like that)

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons cornmeal
• 3/4 cup almonds, plus 3/4 cup chopped (and toasted if you like) almonds (about 8 ounces in total)
• 1/4 cup sugar, plus 3/4 cup
• Pinch salt
• 1 stick (4 ounces) butter, melted and cooled slightly
• 1/2 cup water
• 8 ounces semisweet chocolate chips (about 1 1/3 cups)
• 3/4 cup ricotta cheese
• 3 ounces cream cheese, at room temperature
• 1 large egg
• 3 large egg yolks

Directions

Blend the flour, cornmeal, 3/4 cup almonds, 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.(it works in a pie dish as well, but serving is easier if you have the removable bottom)

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. Add the egg and egg yolks, 1 at a time, and process until smooth. Add the melted chocolate and process until combined. With the machine running, add the sugar syrup in a thin steady stream and process until smooth.

Pour the custard into the tart shell and bake until the filling is almost set, about 30 minutes or until the custard has set. Scatter the remaining 3/4 cup toasted almonds on top of the filling. Let the tart cool completely before serving.
The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.