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1
For the crust:
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2
In the bowl of a food processor combine the flour, 1/4 cup sugar, cornmeal, salt, and 1/2 cup toasted hazelnuts, and pulse to grind.
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3
Add the butter and pulse, just until the mixture forms a dough.
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4
Press the dough over the bottom and about 2 inches up the sides of an 11-inch diameter tart pan with a removable bottom.
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5
Refrigerate until the dough is firm, about 30 minutes.
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6
Preheat the oven to 350 degrees F.
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7
Line the tart dough with aluminum foil and fill with pie weights or dried beans.
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8
Bake the tart shell in the lower third of the oven until just set, about 25 minutes.
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9
Carefully remove the foil and pie weights.
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10
Bake the shell again until golden, about 10 minutes longer.
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11
Remove from the oven and cool completely.
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12
For the filling:
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13
Add the chocolate to a double boiler, over very softly simmering water and heat until melted.
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14
Combine the water with the sugar in a small saucepan over low heat.
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15
Stir to dissolve sugar.
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16
Remove from heat and cool.
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17
Add the ricotta cheese and cream cheese in a food processor and pulse until smooth.
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18
Add the egg and egg yolks, 1 at a time, and process until smooth.
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19
Add the melted chocolate and the sugar syrup and pulse until combined.
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20
Pour the custard into the tart shell and bake until the custard is just set, about 30 minutes.
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21
Scatter the remaining 1/4 cup of chopped hazelnuts on top of the filling.
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22
Let the tart cool completely before serving.
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23
The tart can be wrapped in plastic and refrigerated for up to 3 days.
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24
Return the tart to room temperature before serving.
