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1
PASTRY:.
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Combine 2 1/2 cups flour, hazelnuts, 3 egg yolks, 1/3 cup sugar, butter and water in bowl of food processor.
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Pulse (or, alternatively, mix with paddle attachment of mixer) until dough forms a ball.
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Shape into disk, wrap and refrigerate.
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5
FILLING:.
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Beat 3 egg yolks with 1/3 cup sugar until light.
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Add the remaining 2 tablespoons flour, 3/4 cup milk and cream.
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Cook mixture in double boiler, stirring constantly, until thick.
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9
Stir chocolate and Frangelico into the mixture in double boiler until chocolate melts.
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10
COOL.
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Combine with Ricotta and pinch of salt.
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Fold in the beaten egg white.
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Mix well and set aside for 10 minutes.
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14
FINAL ASSEMBLY:.
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Preheat oven to 350 degrees F.
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Butter and flour a 10-inch pie pan.
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Roll out 3/4 of the dough into a circle and line the pie pan with an overlap.
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Pour in filling.
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Roll out remaining dough and cover pie.
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Press overlap of bottom and top crusts together.
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Crimp edges with fingers or fork.
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22
Beat remaining egg yolk with 1 tablespoon of milk and brush top of pie with mixture.
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23
Bake until golden brown, approximately 35 to 40 minutes.
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24
Cool pie and cut in 12 wedges to serve.
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25
Top wedges with whipped cream, if desired.
