Chocolate Hazelnut Ricotta Pie

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
12

Dark chocolate, hazelnut liqueur and ricotta cheese are folded into a sweet cream mixture and baked in a ground hazelnut crust for a sweet and crunchy treat.

Ingredients

2 1⁄2 cups plus 2 tbsp. all-purpose flour, divided
1⁄4 cup hazelnuts, finely ground
7 egg yolks, divided
2⁄3 cup plus 2 tsp. sugar
6 tbsp. unsalted butter
7-8 tbsp. cold water
3⁄4 cup plus 1 tbsp. milk
1⁄4 cup heavy cream
3 oz. bittersweet chocolate, chopped (about 1⁄4 cup)
1⁄4 cup hazelnut liqueur
8 oz. ricotta cheese
Pinch salt
1 egg white, beaten stiff
Whipped cream, for garnish

Steps

1. For pastry: Combine 2_ cups flour, hazelnuts, 3 egg yolks, 1⁄3 cup sugar, butter and water in food processor. Pulse until dough forms a ball. Shape into disk, wrap, and refrigerate.

2. For filling: Beat 3 egg yolks with 1⁄3 cup sugar until light yellow. Add remaining 2 tbsp. flour, 3⁄4 cup milk, and cream. Cook mixture in double boiler, stirring, until thick.

3. Stir chocolate and hazelnut liqueur into the filling mixture until chocolate melts; cool. Blend in ricotta and salt; fold in beaten egg white until well mixed. Set aside for 10 min.

4. Preheat oven to 350ºF. Butter and flour a 10-in. pie pan. Roll out 3⁄4 of the dough and line pie pan. Pour in filling.

5. Roll out remaining dough and cover pie; crimp edges. Beat remaining egg yolk with 1 tbsp. milk and brush top crust.

6. Bake in a 350º F oven 35-40 min., until golden brown, Cool, slice, and top with cream.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources