Orange Ricotta Tart with Chocolate Ganache

For the crust:
In a medium bowl using an electric mixer, cream together the butter and sugar until fluffy. Stir in the salt and vanilla. Add the egg and 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 tablespoon 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 350 F. Grease and flour an 8-inch spring form pan. Place wax paper in the bottom. Press the dough into the bottom of the pan and press it up the sides of the pan about halfway.

For the filling:
In a medium bowl using an electric mixer, cream together the ricotta 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 and smooth the top. Bake for 25 minutes. Remove from oven. Set pan on a wire rack to cool. Once cooled, remove the tart from the pan.

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