Tangerine Shortbread with Chocolate Ganache

Earlier this month. I started getting fruits and vegetable delivered weekly through 4P Foods. They source fresh local produce from farms in the Washington DC area and for every 10th bag they sell, they donate one to Martha’s Table, a wonderful nonprofit in DC that my company volunteers with every quarter. Basically, by trying to eat more local produce, I’m contributing to a good cause. That’s what I call a win win.


My mom has been on my case about reducing my food waste for years so whenever I have citrus fruit on hand, I know better than to throw away the peel without first zesting it.

Last week’s produce bag came with tangerines so I thought it would be fun to try to incorporate them into a sweets recipe. I’m all about oranges and chocolate so, as a cousin of the orange, I figured tangerines would be just as happy to pair up with chocolate. Spoiler: I was right.

If citrus isn’t your thing, this shortbread won’t be either. A full tablespoon of tangerine zest means that each bite packs a citrus punch that is balanced by the deep chocolate topping. For a milder citrus taste, reduce the zest to 1 or 2 teaspoons.


  • 1 Stick + 2 tablespoons of butter, softened
  • ¼ Cup + 1 tablespoon (60g) of granulated sugar
  • 1 Tablespoon orange peel zest
  • 1 Cup + 2 tablespoons (150g) flour
  • 8 Ounces of semi sweet chocolate
  • ½ Cup heavy cream
  • ½ Teaspoon vanilla extract


  • Pre-heat your oven to 350 degrees
  • Line a baking pan with parchment paper and set aside. I used an 8x8 inch pan because I wanted super thin shortbread but if you use a smaller pan and make thicker shortbread, make sure to adjust your cooking time
  • In a large bowl, cream butter and sugar
  • Once combined, mix in orange zest
  • Gently add in flour and mix until just combined and no longer crumbly
  • Pour batter into prepared pan and use fingers or a spatula to spread it evenly
  • Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean
  • Remove from the oven and let cool
  • While the shortbread is cooling, melt the chocolate and the heavy cream over a double boiler
  • Once chocolate is melted, mix in vanilla extract and set aside to cool
  • Pour ganache over shortbread once both are cool
  • I put my shortbread in the fridge for an hour to harden the chocolate and make it easier to cut (also I just like cold shortbread) but you can also leave it at room temperature, the chocolate will just be messier