Home  |  Food & Drink  |  Italian  | 

How to Make a Ricotta Tart

Rolling the Dough for the Ricotta Tart

To properly view this site, javascript must be enabled and Flash version 9 or higher must be installed.
Get the latest Flash player
Lisa Mushaw
TREASURES OF TUSCANY – AN EPICUREAN VOYAGE
www.thetuscangourmet.com  
703-264-0651

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.

Rolling the Dough for the Ricotta Tart

In these videos, professional culinary specialist Lisa Mushaw shows the traditional techniques on how to make three traditional Tuscan dishes. The easy to follow step-by-step recipes are true Tuscany, simple and delicious. The video series includes an overview of the basic equipment, ingredients, and techniques that will be a wonderful reference tool for your Tuscan cooking. I wish you continued good health and great adventures in your kitchen. Buon Appetito!

This expert: 41,134 views

This series: 13,004 views

Download to Mobile Device
Tags:

Tuscan

,

Food

,

Ricotta

,

Tart

,

Panzanella

,

Tomato

,

Bread

,

Dough

,

Sweet

,

Cheeze

,

Italian

,

Papa

,

Al

,

Pomodoro

,

Onion

,

Stir

,

Strain

,

Chopping

,

Dice

,

Cucumber

Comments:

0 (Read Comments) (Add Comment)

Print

Rolling the Dough for the Ricotta Tart

Ingredients

Dough:

Zest of 1 orange
2 eggs
1 tablespoon of vanilla
2 teaspoons of baking soda
6 tablespoons of melted butter
1 1/2 cups of flour
2/3 cup of sugar

Filling:

2 eggs
1/3 cup of raisins
1/3 cup of pine nuts or almonds
1 tablespoon of vanilla
1/2 cup of sugar
2 cups of ricotta cheese

Instructions

1. Put the flour in a bowl and make a well in the center with your fingers. Add the sugar, eggs, vanilla, baking soda and melted butter to the well. Add the zest of an orange.


2. Starting in the center of the well, start incorporating the ingredients together. Stir until the dough has formed. Wrap the dough in saran wrap and let it chill for an hour.


3. Place a little flour on the dough and then roll it out between two sheets of saran wrap. Place the dough into a pie pan.


4. Soak the raisins in hot water for 20 minutes. Put the raisins, eggs, pine nuts, vanilla, sugar and ricotta cheese together in a bowl and blend.  Pour the mixture into the pie shell.


5. Bake it in the oven for 35-40 minutes at 375 degrees. Garnish it with raspberries and serve.

 

Print

Transcripts

Hi, I am Lisa Mushaw, owner of Treasure to Tuscany an Epicurean Voyage. Today we are making Torta di Ricotta, which is Ricotta Tart. Now we are going to go ahead and finish the process of making the pastry. So, what we have here is the completed pastry and as you can see its very sticky. I use the fork to blend it all together, but now I am going to go ahead and put it into some ceram wraps so that I can chill for an hour. To do this I am going to use a spatula which will be much easier to pour it into the ceram wrap. So as you can see, I am just scraping sides of the bowl and then I am just going to put it on the ceram wrap.

Its okay if it is this sticky, one of the reasons that you are going to chill it, is so that when you do get ready to roll it out, it will be much easier to manipulate. At this point I highly recommend using a spatula, as you can see it really does help you get a lot out of the pan. One of the things that I do at this point also, is I go ahead and put just a little bit of flour on the top of the pie pastry dough, just so that the ceram wrap will be easy to remove when we take it out of the refrigerator. We got this little last bit and I am going to go ahead and take it, because you never know if youll need it when youre filling in the pie shell. Alright, so got that and then well take little powder and I am just going to sprinkle it on the top like so. Then I am just going to wrap it in the ceram wrap patting it down, not too much, but just enough, folding up the sides and then I am going to put it in the refrigerator for one hour.

So the pastry dough has been sitting in the refrigerator for about one hour and as you can see, as I open it up from the ceram wrap, it is chilled nicely and its much firmer than it was when we put it into the refrigerator. Now, I again like to make things a little bit easier for myself, so again, this is a sticky dough. So, what I am going to do is sprinkle a little flour on top of the pie pastry and then I am going to go ahead and take another piece of ceram wrap and put it on top of the pie shell. Once I do this, I am then going to roll it out in between the two sheets of ceram wrap, and I am just simply rolling it out just enough to fit into the pie shell. Its okay, obviously because ceram wrap is not but so big, its going to go a little outside of the ceram wrap. But as you can see, its rolling out quite nicely and its not going to stick to the counter and its going to make it easier for me to move the pie into the pie pan. If you need to do some patch work, thats fine, its not like something that is going to show up later.

Alright, so weve gotten that done and now we are going to go ahead and put it into the springform pie pan.

Other Videos