Listen I'm gonna be here the next couple of months. Chop it up. Press down like
that. I haven't got a clue what I'm supposed to be doing. we need to get our stuff on. That is what
I'm talking about. Twist like that. Give it a ruddy good
spanking. Perfect. Just having a moment. This chocolate tart is a real cracker. Erm, I have got a
sweet pastry tart shell in the freezer, completely frozen, I'm just gonna whack it in
the oven for about 10 minutes so it's slightly golden. I'll get on with the
filling. I need some butter, unsalted butter.
I need 140 grams, normally about 3/4 of a pack. I'll just weigh it to check.
Oh bad guess, I'm losing it and then I've got this chocolate here, yeah. It's dark
chocolate, it's 70% cocoa solids. So it's 150 grams chocolate in there and I need a
pinch of salt in there. When I worked in France, I worked with this really good
French patisserie and he always used to say to me "When you cook with chocolate
you must always put a little pinch of salt in there and it brings out
the flavour in the chocolate" and I was kind of a little bit kind of "Oh yeah
mate, yeah I believe you" but what he did was we made up two
batches of ganache up, which is like a chocolate base, and one with salt one
without and it made all the difference, it really made it lovely jubbly and
yummy. 8 levelish tablespoons of cocoa powder. So do you think chocolate tart is
something you'd always make if you want to impress a girlfriend? Yeah definitely.
I Think it's quite a romantic thing, you know, chocolate. I'm just gonna put a little
bit of water in a pot, put it on a little heat. Let it melt slowly, give it a stir
every couple of minutes. Butter, the chocolate, the cocoa, the salt, all mixed up, be
nice and shiny and lovely. That's basically the base the cake, yeah, it's where
all the flavour at, it's where it's all happening. What we need to do now is get
the other side of the cake, which is kind of the lift and the texture, and for that
I've got four eggs, large free-range. Nice yellowy yolks, you know. Now I need to put
200 grams of sugar in that. Castor sugar, just whisk it up. So are you
planning quite a romantic day today, for Juliet?
Yeah, well kind of, it's a bit of a miserable day so I'm a bit annoyed
with that, but yeah I'm gonna make a nice lunch, go out for a nice walk, chill out.
Might do something nice in the evening, just spend a bit of time together really.
Try get in the old good books again mate. Get out of the dog house. Right, so
that's nice and smooth, yeah, and then we've got two little secret
ingredients which a bit different to the norm. Some sour cream and some golden syrup.
Sour cream gives a lovely kind of acidity, little bit of a sourness, which
is beautiful, makes all the difference, lightens it up a little bit and I want
three tablespoons of that and you could use crème fraîche if you wanted and then
we've got this golden syrup. Quite old fashioned really? Quite old-fashioned yeah, but I'll tell you
what, this, it gives this tart, yeah, it gives it a nice kind of toffeeness, which
is good for flavour, but also you know it gives it that little bit of a chew and
I like all that. Three tablespoonsish of that. Must be fantastic having a
boyfriend who can cook. You reckon? Tell that to my girlfriend, she just thinks
I'm a bit strange. The other day she came walked in and found me watching,
she, the telly was on and she found me watching the rotisserie and the roast
chicken just going around. She thought I was really weird and very sad. Mix this up together.
Go on, get in there. Just until it's smooth basically. Right so that's all done let's just check on
the old choc. Nearly there, mega flavours. It's just lovely and shiny. So
now I will get my spatula and why it's important to get everything on the bowl,
desserts and baking and stuff is a bit more like chemistry. Quite important to
weigh everything, you know what I mean, otherwise you find that it either doesn't taste as
nice or it hasn't risen or something like that, which it was a bit of a downer.
Ever had any terrible disasters? Mate, I've had so many disasters you wouldn't believe.
I've lost count I've had so many bad ones. Alright, that's looking good. Tart shell,
but we're gonna plunk this straight in there now and it's gonna go mad,
absolutely mad. The chocolates gonna puff up, look absolutely pucker. Just carefully
put it in the old oven. I normally spill it at this stage and I cook it about 40
minutes about 150 be spot-on.