Orange Ricotta Tart with Chocolate Ganache

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Ultra-creamy, orange infused ricotta cheese topped with a rich chocolate ganache. All on top of a buttery, flaky pie crust.

overhead of chocolate orange ricotta tart with a slice taken out

This is one gorgeous tart.

If you hadn’t noticed, I am obsessed with orange. Seriously, it seems like every other recipe I make is an orange something or other.  There were cranberry orange biscotti, then gingerbread cupcakes with orange mascarpone frosting, and now this lovely orange ricotta tart.

I’m hooked!

overhead of Chocolate Orange Ricotta Tart

This tart seriously needs to come with an award-winning title. First of all, it’s beautiful. The ricotta cheese filling is so creamy, the crust is buttery and flaky, and that luscious chocolate ganache is silky rich. You will not be able to eat just one slice. The tart is dangerous!

I hear a lot of people say that homemade pie crusts are tedious and finicky. Typically you would cut cold butter or shortening into a mixture of flour, sugar, salt and then moisten with a bit of water. Certainly, this could turn out wrong if you work too slow and the butter warms up. That is why today I’m sharing a fail-proof flakey crust to rest this magnificent tart on. You don’t have to rush so that the butter stays cold. For this recipe, we are using room temperature butter and adding in an egg. Once the dough comes together it needs to be refrigerated for at least an hour.

a slice of Chocolate Orange Ricotta Tart with a fork taking a bite out

The ricotta cheese filling is similar to that of a cheesecake. The only difference is I didn’t use any eggs in the filling. I decided to thicken it with a tad bit of flour instead. And the result was perfect. The filling is thick, creamy, and oh so delicious.

And since chocolate pairs so well with orange, I simply couldn’t resist topping the tart with a rich ganache. I refrained from sweetening the ganache too much. I only added in two tablespoons of light corn syrup to one-fourth cup of semisweet chocolate chips. The balance was spot on.

You have to try it! So grab your stretchy pants and ready yourself for this indulgent dessert.

a slice of Chocolate Orange Ricotta Tart on a white plate

Chocolate Orange Ricotta Tart - Ultra creamy, orange infused ricotta cheese topped with a rich chocolate ganache. All on top of a buttery, flaky pie crust.

Orange Ricotta Tart with Chocolate Ganache

Ultra-creamy, orange infused ricotta cheese topped with a rich chocolate ganache. All on top of a buttery, flaky pie crust.
4 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Yields: 8 people
Calories: 427
Author: Jen Sobjack

Ingredients

For the crust

  • 1/2 cup unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 and 1/4 cup all-purpose flour
  • 1/4 teaspoon baking soda

For the filling

  • 1 cup ricotta cheese, room temperature
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon orange extract
  • 1 tablespoon orange zest
  • 4 tablespoons all-purpose flour

For the ganache

Instructions

Make the crust

  • In a medium bowl, cream together the butter and sugar, until fluffy. Stir in the salt and vanilla. Add the egg, beat until well blended. In a small bowl, combine the flour and baking soda. Stir with a whisk. Add flour mixture to butter mixture 1 Tbs at a time. Toss with a fork until a soft dough forms. Gently knead the dough until it sticks together in a ball.
  • Shape the dough into a disk. Wrap in plastic wrap. Refrigerate for 1 hour.
  • Preheat the oven to 350ºF degree. Grease and flour an 8-inch springform pan. Place wax paper in the bottom. Press the dough out into the bottom of the pan, press up the sides of the pan about half way.

Make the filling

  • In a medium bowl, cream together the cheese and butter. Beat in the sugar, salt, orange extract, and orange zest. Beat in the flour until well blended. Spread the mixture into the bottom of the crust. Bake for 25 minutes. Set pan on a wire rack to cool. Remove the tart from the pan.

Make the ganache

  • Place the cream and corn syrup in a small saucepan. Heat over low heat until cream begins to simmer. Remove from heat. Add the chocolate, stir until the chocolate is completely melted. Let the ganache cool. Pour it over the filling, used a silicone spatula to spread the ganache evenly over the tart. Refrigerate for 1 hour before serving.

Nutrition

Calories: 427kcal | Carbohydrates: 38g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 88mg | Sodium: 151mg | Potassium: 147mg | Fiber: 1g | Sugar: 17g | Vitamin A: 14.6% | Vitamin C: 1.2% | Calcium: 8.7% | Iron: 12.2%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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