1 1/2 cups all-purpose flour
2 tbsp cornmeal
1 1/2 cups of toasted hazelnuts (tips on toasting nuts here)
1 cup sugar
1 stick unsalted butter, melted and cooled
1/2 cup water
8 oz semisweet chocolate chips
3/4 cup ricotta cheese
3 oz cream cheese, at room temperature
1 large egg
3 large egg yolks
Blend the flour, cornmeal, 3/4 cup hazelnuts, 1/4 cup sugar, and salt in the food processor until finely ground.
Add the melted (and slightly cooled) butter into the processor and pulse until the dough forms.
Press the dough over the bottom and about 2 inches up the sides of an 11-inch tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.
Preheat oven to 350 degrees.
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. (The pie weights will be hot, so be careful) Continue to bake the dough in the oven until golden brown, about 10 minutes longer. Cool completely.
Combine 3/4 cup of sugar with 1/2 cup of water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
In a double boiler (a glass bowl over a pot with about 1/3 cup of water), melt the chocolate chips over very softly simmering water.
Pulse the ricotta cheese and cream cheese in a food processor until smooth.
Add the egg and egg yolks one at a time, processing until smooth after each addition.
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 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 hazelnuts on top of the filling. Let the tart cool completely before serving.
The chocolate-ricotta pie can be wrapped in plastic and refrigerated for up to 3 days. Return to room temperature before serving though.