I started this blog 6 months ago and my goal was to continue learning and growing as a cook. Trying recipes that have been on my list to make for a long time. Wanting to learn how to bake and create yummy and tasty desserts.
So far, I have been doing just that. I have brought more sugar and flour than I have ever in a whole year. Tart pans that have been collecting dust are finally being put to use. My Kitchenaid mixer is finally seeing the light again. All in all, I’m having fun and loving the process and hope y’all are enjoying the recipes!
This recipe was inspired by the super delicious Italian dessert, cannoli. I.Love.Cannolis! I remember at work buying them every day when I got off. Ricotta cheese? Really!? Who would have thought! They had the ones dipped into mini chocolate chips and chopped pistachios. I loved both and decided to make a tart with both!
On Food and Wine, they had this recipe for a pistachio crust that I used. Blended-up pistachios mixed with butter, flour, sugar, and a little almond extract never hurts! The crust was par-baked in the oven until golden brown. For me it was thick, maybe I did not even out my shell enough, but nevertheless it was extremely tasty and delicious! Next time I will do the trick of placing some dried beans over parchment paper to hold everything in place.
If there is one thing I would want you to do for this recipe, it is to get some really good whole milk ricotta cheese. You taste a difference. Also, make sure you drain it overnight to release the liquid. The ricotta filling is quite simple and a breeze to put together.
- Orange zest
- Powdered sugar
- Almond extract
- Heavy cream
That Is It Place it into a stand mixer with the whisk attachment and whip it up until nice and fluffy!
For the chocolate ganache, I wanted a bittersweet chocolate. Something to balance out everything and give some bite. I used a 73.5%.
If you want to follow an extremely informative guide on how to make different types of ganaches and the ratios, check out this link from The Kitchn.
Ricotta Tart With Pistachio Crust & Ganache Recipe
- 1 stick butter soften
- 1/2 cup sugar
- 1/2 cup pistachios, ground finely
- 1/2 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 1 cup flour
Orange Ricotta Filling:
- 11 ounces whole milk ricotta cheese, drained
- 1/2 cup powdered sugar
- 1 teaspoon orange zest
- 1/2 teaspoon almond extract
- 1 tablespoon heavy whipping cream
- a pinch of kosher salt
- 2 ounces bittersweet chocolate
- 4 ounces heavy whipping cream
- 3 tablespoons pistachios, finely ground for topping at the end
- Preheat oven to 300 degrees In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed for about 1 minute. Add the ground pistachios, almond extract, and salt and beat until combined. Add the flour and beat at low speed until incorporated and the dough is crumbly.
- Place the dough into a 9-inch fluted tart pan with a removable bottom. Using the bottom of a glass or cup, press the dough over the bottom and up the side of the tart pan. Refrigerate for 30 minutes until chilled.
- Take the dough out of the refrigerator and prick it all over with a fork. Bake in the oven for 45 minutes until golden brown. Cool
- Combine all ingredients for the ricotta filling into a stand mixer fitted with the whisk attachment. Whip for 2-3 minutes until everything is incorporated and nice and fluffy. Place into a container and reserve in the refrigerator.
- Once the tart and ricotta filling is chilled. (You may need to let the filling sit out a bit to make spreading easier) With an offset spatula, spread the ricotta filling into the tart shell evenly. Place in fridge, while you make the ganache.
- Place a small pot of water over medium-low heat. Place a glass bowl on top of the pot making sure it is not touching the water. Add your heavy whipping cream and chocolate. Stir slowly until the chocolate begins melting and is incorporated with the cream. You want your ganache to be thick but still pourable to cover the tart.
- Take the tart out of the refrigerator and pour over your ganache making sure it spreads evenly across the top. Top with finely ground pistachios. Chill for 10-20 minutes. Enjoy!