Could this tart/pie be made with a different nut?

16 years ago

I've made this pie before and really liked it, but I'm wondering if it could be made with other kinds of nuts besides pine nuts, such as almonds, or even pecans. I know it would taste quite different with pecans, but I loaded up on pecans the other day when Krogers had them for $4.99 a pound. Chocolate and pecans go well together, so I thought maybe, but I'm not sure about the texture of pecans working, and if maybe the pecans would be too strong tasting for this. I'm pretty sure almonds would be good. I'm trying to save a little money. Almonds and pine nuts might be similar in price, though. Here's the recipe. It's from Giada De Laurentis and the Food Network.

Chocolate-Ricotta Pie

Recipe courtesy Giada De Laurentiis

Prep Time: 30 min Inactive Prep Time: 1 hr 30 min Cook Time: 1 hr 10 min

Level: Intermediate

Serves: 1 (11-inch) tart

Ingredients

Â 1 1/2 cups all-purpose flour

Â 2 tablespoons cornmeal

Â 3/4 cup pine nuts, plus 3/4 cup, toasted (about 8 ounces in total)

Â 1/4 cup sugar, plus 3/4 cup

Â Pinch salt

Â 1 stick (4 ounces) unsalted butter, melted and cooled slightly

Â 1/2 cup water

Â 8 ounces semisweet chocolate chips (about 1 1/3 cups)

Â 3/4 cup ricotta cheese

Â 3 ounces cream cheese, at room temperature

Â 1 large egg

Â 3 large egg yolks

Directions

Blend the flour, cornmeal, 3/4 cup pine nuts, 1/4 cup sugar, and salt in a food processor until finely ground. Add the butter and pulse, just until the dough forms. Press the dough over the bottom and about 2 inches up the sides of an 11-inch-diameter tart pan with a removable bottom. Refrigerate until the dough is firm, about 30 minutes.

Preheat the oven to 350 degrees F.

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. Bake the shell until golden, about 10 minutes longer. Cool completely.

Combine the remaining 3/4 cup of sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.

In a double boiler, melt the chocolate over very softly simmering water.

Pulse the ricotta cheese and cream cheese in a food processor until smooth. Add the egg and egg yolks, 1 at a time, and process until smooth. 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 the 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 pine nuts on top of the filling. Let the tart cool completely before serving.

The tart can be wrapped in plastic and refrigerated for up to 3 days. Return the tart to room temperature before serving.

Sally

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Comments (5)

kandm
16 years ago
Blanched almonds would probably make the best substitution but using pecans is not going to ruin your recipe. Since you already have the pecans I would use them. One other option is to buy walnuts in the shell, they are usually inexpensive and they are very easy to shell using a hammer.
lindac
16 years ago
I would not like walnuts in this....too strong a flavor....but the pecans would work very well and be lovely to look at....think of that pie with the pecan halves on top.
And I am a huge fan of hazel nuts.....this would be wonderful with hazel nuts in the crust and chopped hazel nuts on top.
Linda C
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sally2_gw
Original Author
16 years ago
That's interesting, Linda, because I think of pecans as having a strong flavor. I could experiment with it and report back. With this kind of experiment, I bet even a failure would be fun to "dispose" of! I don't know if I'd like hazelnuts. Back, when was it - the '80's that hazelnut coffee was ubiquitous, and you couldn't get coffee at a function that wasn't hazelnut, I developed a deep dislike for that flavor. The coffee made me queasy. So, I've avoided anything hazelnut since then. I guess I should try them in something other than artificially flavored coffee.

Thanks, Kandm, for the suggestions. I'm too impatient to shell nuts, unless I'm really feeling thrifty. I have a pecan tree in my back yard, and rarely ever harvest them or use them. I've done so when there's a good, healthy crop, but most go to the squirrels.

Sally
lindac
16 years ago
Pecans would be lovely....ever had a chocolate pecan pie??
Believe me it's good!
lorijean44
16 years ago
I think slivered almonds would be the best substitute for the pinenuts. But any nut, chopped pretty small, would be great - what's not to like?!

Lori ;-D

Could this tart/pie be made with a different nut?

Comments (5)

kandm

lindac

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Could this tart/pie be made with a different nut?

Comments (5)

kandm

lindac

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sally2_gwOriginal Author

lindac

lorijean44

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sally2_gw
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