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.
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!
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.
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.
Orange Ricotta Tart with Chocolate Ganache
Ingredients
For the crust
- ½ cup (113 g) unsalted butter, softened
- 2 tablespoons granulated sugar
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups (162 g) all-purpose flour
- ¼ teaspoon baking soda
For the filling
- 1 cup (227 g) ricotta cheese, room temperature
- 2 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
- ¼ teaspoon orange extract
- 1 tablespoon orange zest
- ¼ cup (32 g) all-purpose flour
For the ganache
- ¼ cup (60 ml) heavy cream, plus 2 tablespoons
- 2 tablespoons light corn syrup
- 4 ounces (113 g) semisweet chocolate, finely chopped
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
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
Wow, Jen, this looks and sounds fantastic! I love the chocolate and orange combination and with the ricotta? Yes! I really want to make this.
Thanks, Andrea! I have no doubt that you would love this recipe.
Oh wow! I bet this tastes amazing! Love chocolate-orange combos!
It was the best thing ever. The ricotta filling turned out so smooth and creamy. I foresee more ricotta desserts in the future!
This IS a beautiful tart. As a citrus-lover myself, I say keep the orange recipes coming! 🙂 I bet that ricotta filling tastes so creamy and delicious.
Thanks for your sweet words, Sarah!
You will never hear me complain about too much orange, lol! I love it, especially with chocolate. And ricotta sounds like a perfect compliment! This is just lovely, Jen 🙂
I know, right?! It’s the perfect combination. Thanks for the kind comment, Allie!
Beautiful tart and that ganache look perfect!
Thanks, Chineka!
oh my goodness Jen, this tart looks stunning! And the combo of flavors too? I love chocolate with orange and I’ve sure the ricotta just adds so much creamy goodness. YUM!
You are so sweet! Thank you, Aimee. The tart was so good. I seriously almost ate the whole thing myself.
That gorgeous shiny chocolate ganache is literally pulling me in! This is one gorgeous tart, Jen! Love the combo of orange and ricotta!
Thank you, Sarah! Chocolate and orange were made for each other, haha.
Gorgeous gorgeous tart! I love how creamy and decadent it looks! The orange ricotta filling sounds perfect with the rich chocolate ganache! My stretchy pants are on and I’m ready to dig in!
Yes, stretchy pants are a must. You will need them! Thanks, Kelly. 😀
This tart looks gorgeous, Jen! I love the orange flavor in here. Sounds like it pairs perfectly with the ricotta! And that ganache looks just perfect. Pinned!
Thank you for pinning, Gayle!!
Holy Cow! I just can’t get over the shine across that ganache! I’ve gotta make this!
Yes, you must make it! Thanks for reading, Tori.