Placing the Ricotta Tart Dough in a Springform Pan

    Published: 06-16-2009
    Views: 15,609
    Culinary and Lifestyle Specialist Lisa Mushaw demonstrates how to place the Ricotta Tart dough in a springform pan.

    Lisa Mushaw

    A new generation doyenne on the rise who is staking her claim in the lofty arenas of international travel, tourism and the culinary arts, Lisa Mushaw is making transatlantic waves with TREASURES OF TUSCANY – AN EPICUREAN VOYAGE. TREASURES launched in November 2002 as a one-week vacation abroad with a twist – a cooking program where participants are given extensive exposure to Italian cuisine while discovering the physical beauty and traditions that are uniquely Tuscan. The idea was to offer “foodies” an opportunity to share and celebrate the cultural, personal and convivial rites that are the Tuscan Table, while basking in the charm of one of the world’s most exquisite and historic treasures. Lisa is a “natural taster” who cut her culinary teeth in the kitchen of relatives who excelled in the preparation of Creole cuisine. As a child, long before she knew the difference between battuto and affogato, she demonstrated a natural talent for discerning which ingredients were missing or used in excess in recipes. Her culinary gifts are no accident as her family roots include small business owners who made their living as caterers in New Orleans. A fervent student of food and wine, Lisa’s most recent accomplishment was completing a three year sommelier program. TREASURES OF TUSCANY – AN EPICUREAN VOYAGE is ideal for those with a passion for continental adventure who want to escape the drama of daily life and be transformed by a week in Florence – the center of the Renaissance, the Etruscan city of San Gimingnano or the medieval town of Lucca, creating memories that will last for years on end. Those who bask in attention to detail, pampering and personal service will want to join Lisa for the this extraordinary excursion to Toscana, the Italian province rich in beauty and character and the birthplace of much great Italian art, cuisine, and history.

    Hi, I am Lisa Mushaw, owner of Treasure to Tuscany an Epicurean Voyage. Today I am sharing with you how to make Torta di Ricotta, which is Ricotta Tart. Right now we are currently making the Frola pastry, which is the pastry dough. It is a sweeter version of pastry dough that we know here in America. So now that we have rolled out the pastry dough, I am going to take off the top layer of the ceram wrap and remember I have the bottom layer of the ceram wrap to support the move into the pie pan. I am using today a Springform pie pan, so as you can see its got a hole in the middle and this helps you to remove your pie later when youre ready to serve it. What youre going to do first is add a little butter and flour to the pan just enough so that it wont stick. So what I do is as you might recall, earlier we used 6 tablespoons of butter, so this is the last of the butter for this one sheet. So, I am just going to take it since its already in its sleeve, turn it over and butter the pan. Its not important that you get every groove of this type of pie pan; you just want to get enough so to help with the move, so that its not going to stick in its entirety. Actually I have to say also with Springform pans especially the non-stick, typically when you go to remove a pie; its pretty easy to do. Again, you dont need a lot of flour, just enough to coat the pan. I maybe use a little too much here and what I do is just shake it its not moving. Typically you just shake it around, so again just covering it, the bottom and then again the sides, just enough so that the pie pastry dough will not stick to the pie pan.

    Now, what we are going to do is move the pasty shell into the pie pan, so clearly Ive made this a little bit beyond the size of the ceram wrap. So I am just going to cut the sides off to make it easier for me to move and see how sticky it is? Its really sticky stuff. Thats fine, but again you want to make this as easy for you as possible. I dont mind doing patch work once I get the body of the pie into the pan, pie shell or whatever. So what I am going to do is put my hand underneath the ceram wrap and as you can see, and then I am going to turn it over in the pie pan. Then I am going to try to move this over into the center a little bit more like so. Then I just peel off the ceram wrap. Okay, now I have got all this left over pie dough, so what I am going to do is fill in the sides with it. First I am going to push this down a bit and then I am going to take the leftover pieces and fill in the sides.

    This is actually, really going to still turn out to be a very pretty looking pie crust on the outside, but also as you can see, its just not that messy and if all you have to do is put on the sides on, that really isnt that bad. I am filling in the grooves and try to have some consistency all the way around the pie pan, like so. This is going to be a delicious pie pastry dough and at least I can say that because I can smell the orange now as I am sitting here rolling this out. Its wonderful.

    Alright, so you see, youve pretty much have used all the dough that you created. Now, I am just going to go around it one more time with my fingers and I am just pressing the sides with my thumbs, just making sure that the dough is one sticking together, but its in the wedges. If you see any unevenness, which I dont really, you certainly can trim the ends if you need to and then put it back in here and push it down. Alright, so now weve completed our pastry dough. Next we are going to go ahead and prepare the filling.

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