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Creamy Ricotta Tart with Pine Nuts

kept bytihleigh

Make Ahead The ricotta tart can be wrapped in plastic and refrigerated for up to 3 days. Let return to room temperature before serving.


1/2 cup pine nuts (about 3 ounces)
1 1/2 cups plus 2 tablespoons all-purpose flour
1 cup sugar
Pinch of salt
1 stick (4 ounces) unsalted butter, melted and cooled slightly
1/2 cup water
6 ounces cream cheese, at room temperature
1 cup ricotta cheese
3 large egg yolks
2 large eggs



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