Blen 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 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.
Lien the tart 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, a bout 25 minutes. Carefully remove the foil and pie weights. Bake shell until golden, about 10 minutes longer. Cool completely.
Combine the remianing 3/4 cup of sugar with 1/2 cup of water in small saucepan. Bring to a boil, stirring until the sugar dissolves. Cool the sugar syrup slightly.
In a double broiler, 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, one 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 it 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 refrigerate for up to 3 days. Return the tart to room temperature before serving.