Chocolate Hazelnut Ricotta Pie |
|
 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
Courtesy of Chef Andrea Curto-Randazzo. Ingredients:
2 1/2 cups all-purpose flour, plus |
2 tablespoons all-purpose flour, divided |
1/4 cup hazelnuts, finely ground |
7 egg yolks, divided |
2/3 cup sugar, plus |
2 teaspoons sugar, divided |
6 tablespoons unsalted butter |
7 -8 tablespoons cold water |
3/4 cup milk, plus |
1 tablespoon milk, divided |
1/4 cup heavy cream |
3 ounces bittersweet chocolate, roughly chopped |
1/4 cup frangelico |
8 ounces ricotta cheese |
1 pinch salt |
1 egg white, beaten stiff |
whipped cream (to garnish) (optional) |
Directions:
1. PASTRY:.
2. Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and water in bowl of food processor. Pulse (or, alternatively, mix with paddle attachment of mixer) until dough forms a ball.
3. Shape into disk, wrap and refrigerate.
4. FILLING:.
5. Beat 3 egg yolks with 1/3 cup sugar until light.
6. Add the remaining 2 tablespoons flour, 3/4 cup milk and cream.
7. Cook mixture in double boiler, stirring constantly, until thick.
8. Stir chocolate and Frangelico into the mixture in double boiler until chocolate melts. COOL.
9. Combine with Ricotta and pinch of salt. Fold in the beaten egg white. Mix well and set aside for 10 minutes.
10. FINAL ASSEMBLY:.
11. Preheat oven to 350 degrees F.
12. Butter and flour a 10-inch pie pan.
13. Roll out 3/4 of the dough into a circle and line the pie pan with an overlap.
14. Pour in filling.
15. Roll out remaining dough and cover pie.
16. Press overlap of bottom and top crusts together.
17. Crimp edges with fingers or fork.
18. Beat remaining egg yolk with 1 tablespoon of milk and brush top of pie with mixture.
19. Bake until golden brown, approximately 35 to 40 minutes.
20. Cool pie and cut in 12 wedges to serve. Top wedges with whipped cream, if desired.
|
|