-
1
Preheat the oven to 350.
-
2
In a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 4 minutes.
-
3
Transfer to a plate and let cool.
-
4
In a food processor, combine 1/4 cup of the toasted pine nuts with the flour, 2 tablespoons of the sugar and the salt; process until finely ground.
-
5
Add the butter and pulse until a crumbly dough forms.
-
6
Press the dough over the bottom and up the side of an 11-inch fluted tart pan with a removable bottom.
-
7
Refrigerate until firm, about 30 minutes.
-
8
Line the tart shell with aluminum foil and fill with pie weights or dried beans.
-
9
Bake the tart shell in the lower third of the oven for about 25 minutes, or until just set.
-
10
Carefully remove the foil and pie weights and bake the shell for about 10 minutes longer, or until golden.
-
11
Let cool completely.
-
12
In a small saucepan, combine the remaining sugar with the water and bring to a boil, stirring.
-
13
Let the sugar syrup cool slightly.
-
14
In a clean food processor, pulse the cream cheese with the ricotta until smooth.
-
15
Add the egg yolks and whole eggs, 1 at a time, and process until smooth.
-
16
With the machine on, add the sugar syrup in a thin, steady stream and process until smooth.
-
17
Pour the custard into the tart shell and bake for about 20 minutes, or until almost set.
-
18
Scatter the remaining 1/4 cup of toasted pine nuts on top and bake for about 10 minutes longer, or until the custard is set.
-
19
Let the tart cool completely before serving.
