How to Make Giada's Chocolate Ricotta Pie | Everyday Italian | Food Network
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Chocolate-Ricotta Pie
Recipe courtesy of Giada De Laurentiis
Total: 3 hr 10 min
Prep: 30 min
Inactive: 1 hr 30 min
Cook: 1 hr 10 min
Yield: 1 (11-inch) tart
Level: Intermediate
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons cornmeal
3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)
1/4 cup sugar, plus 3/4 cup
Pinch salt
1 stick (4 ounces) unsalted 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 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. 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 pine nuts 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.
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How to Make Giada's Chocolate Ricotta Pie | Everyday Italian | Food Network
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Full Recipe:
Coffee always accentuates the chocolatey flavor of a chocolate cake of ganache. Most of the time you don’t even notice it but today I’m pouring some extra espresso into the batter and buttercream to make an amazing mocha cake! Between each layer you’ll find a mocha buttercream, chocolate ganache and chopped chocolate covered espresso beans. This is a cake for coffee lovers so if you’re not a fan maybe try my ultimate funfetti cake?
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We would love to see your works! Please tag us on Instagram and Facebook at Mortar and Pastry or use the hashtag mortarandpastry and show us your creations!
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Ingredients:
CHOCOLATE CRUST
1 ¼ cup all purpose flour
¼ cup cocoa powder, unsweetened
2 tbsp sugar
½ tsp salt
½ cup (113g) cold butter
2 to 3 tbsp ice cold water
1 egg yolk
FILLING
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½ cup sugar
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Chocolate ganache top layer:
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This video is all about making a better, more powerful toffee! This How To Make Mocha Toffee video takes buttery toffee to the caffeinated next level! Visit theculinaryexchange.com for more tasty recipes! Don't forget to hit the subscribe button so you don't miss the next video.