All From The Tart

Orange Chocolate Tart

Orange Chocolate Tart

Last weekend I needed to do a little cleaning in our refrigerator since we tend to forget things and then some new science project starts to happen, ewww!  I forgot that I had a couple of oranges and thought what can I make with oranges hmmmm. I love to challenge myself ( who knew!) so I found in my fridge that was needing to be used soon Ricotta cheese,and oranges  what can I make with the two combined. I came across this recipe Orange Ricotta tart with Chocolate ganache  from the baked by an introvert blog.

Believe me when I say I have never made a tart before so I was a little hesitant to start this, but once again I love a challenge. It certainly was not hard to do  at all , and I do have a confession  I am terrible at making crust for  pies so when I made the crust for this tart it turned out perfect!

The Filling part was easy and simple, but to be honest from the recipe that I followed if I had to change it I would a little bit by adding an egg to the mix to make it fluffy since without that egg the recipe was more crust then filling to me. I would also suggest orange extract is fine to use, but if you want more orange flavor use the juices from the oranges that you have it really brings out the natural flavor  of orange in the desert. I also would add 1/3 cup of ricotta cheese to the 1 cup that the recipe calls for , once again to make it a little more filling added to the  tart.

For the Chocolate piece I used dark Chocolate it certainly made this a rich flavored tart, and if you are like me a Chocoholic then this would be perfect for you Bone appetit!

Ingredients

For the crust:
    • 1/2 cup unsalted butter, softened
    • 2 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 1 large egg, room temperature
    • 1-1/4 cup all-purpose flour
    • 1/4 teaspoon baking soda
For the filling:
    • 1  1/3  cup ricotta cheese, room temperature
    • 1 egg room temperature
    • 2 tablespoons unsalted butter, softened
    • 3 tablespoons sugar
    • 1/8 teaspoon salt
    • 1/4 teaspoon orange extract I would recommend adding more of the orange juice from the orange in the mix 1 table spoon
    • 1 tablespoon orange zest
    • 4 tablespoons all-purpose flour
For the ganache
  • 1/4 cup plus 2 tablespoons heavy cream
  • 2 tablespoons light corn syrup
  • 4 ounces semisweet chocolate, chopped fine I added more Chocolate but that is because I am a chocoholic.

Instructions

  1. 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.
  2. Shape the dough into a disk. Wrap in plastic wrap. Refrigerate for 1 hour.
  3. Preheat the oven to 350F 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.
  4. 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.
  5. 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.

Notes

© Sweet and Sassy and oh so crafty – All photos and content are copyright protected. Please do not use any photo without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to this post.

 

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