Hello.
We are Sorted Food.
This is fridge cam.
My name is Jamie.
I wear checked shirts.
This is Barry.
He wears shirts that look like they have pockets,
but actually don't.
Today we're making a classic chocolate tart.
A classic chocolate tart with short sweet short crust
pastry and a little twist.
It's got some cherry jam on the bottom.
Absolutely.
And that's what we're looking for.
So really fine, crispy pastry, beautifully smooth chocolate
filling, and you can see the tight edge.
And that's what you want to be able to cut.
It should be spot on.
Dig in.
I can hear the crunch all the way through, no soggy bottoms.
The three guys have chosen who is going to do this challenge,
and they fit themselves with the devices that
mean you can shock them whenever they step away
from the method we're looking for.
I mean, this is beautiful, but so simple.
I feel like I'm not going to have to show them too much.
We'll see.
Good luck.
So a classic chocolate tart.
So there's two key things.
Pastry.
Ganache filling.
But James wants us to add a third, which
is like a jam filling.
One issue I see here already is make a batch of sweet pastry.
We don't have to blind bake.
Yeah, but add a temperature that we
don't know for a length of time that we don't know.
Well, ah, I'm not going to say anything because he'll shock,
but I'll leave it later on.
OK.
I'm going to preheat the oven.
180 degrees.
So to make sweet pastry--
Go on.
--you rub butter into flour--
That is very true.
--to form a bread crumb consistency.
OK, well, get yourself a bowl.
I'm just going to wash my hands before I start cooking.
What did you do that for, Jamie?
Why did you do that?
Baz.
No.
You've got a shock coming.
Ah!
All right.
That's topstitching.
Got Jamie there because they're a team.
OK, Barry, you're doing that, I'm going to beat an egg.
In with the sugar.
That's what comes together quite nicely.
Yep.
Wrapped up in cling film.
Wrapped up in clean film.
And it's going to have to go in the fridge to rest.
I don't know how long for.
I mean, how long would you say?
30 minutes.
You've had to shocker, mate.
Ah!
Oh.
No?
No.
No?
Funny enough?
Is that right?
So go again.
No.
Keep guessing until we get it right?
When do you ever guess?
Let's leave it in the frig for about 15 minutes.
What don't we put this into the fridge
to rest up for about an hour.
No.
We have two jams.
We have a bitter orange marmalade or black cherry jam.
You know what chefs do?
The taste.
Taste test.
They taste test.
Marmalade.
Yep.
Quite bitter.
Cherry jam.
Ah!
You double dipped.
I think the orange has more flavor to it,
and I think provide a nice contrast to the--
Bold.
We can do a little bit candied orange on top of it as well.
That's really fun.
So I would say let's go for roughly a centimeter.
We just want to bake that in oven,
which I preheated earlier.
Put it in the oven.
Ah.
I imagine it probably needs a few minutes just
to relax and rise a bit.
I brought some water up to boil.
I'm now going to blanch the orange peel within the water.
Are you ready?
Is it time for this to go into the oven for--
How about if we put it into the oven for 15 minutes
and then check it and see if we think it
needs to go in for any longer?
It definitely needs longer than 15 minutes.
The timer has just gone off.
OK.
Do you want to put that-- you get that out.
I'm going to get some silicon bake
ware to pour our syrup out on.
So you can go ahead, mate.
I'm looking.
I don't know what to do.
I'm looking.
The timer has gone off.
It's been in there for 15 minutes.
I think the next step-- but I have
to move quickly because it's been in there for 15 minutes
already.
So I think the next step is going
to remove the baking beans and let
it cook for another 10 minutes.
Ah!
Hey, mate, it just needs 5 minutes.
Such a pleb.
All right.
Yeah.
Back into the oven.
Set timer for 5 minutes.
Our time is done, Barry.
It's time to take our pastry paste out of the oven.
It smells good.
It does smell good.
Yeah.
It's great.
Guys, is that pasty case on the floor?
No.
No, it's on top of a cloth.
Ow.
What I'm saying, perhaps make the ganache, the person
who [INAUDIBLE] this doesn't have chocolate.
So I was going to suggest sitting it
in a bowl over hot water.
No.
What we need to do, oh no.
All you have to do is you take your cream--
Yes.
--put that in a pan.
You heat up the cream.
We're going to lace the cream with the honey.
Yes.
Butter?
Where does the butter go?
In at the end for class.
I'm glad you're here, and pour the cream over the chocolate.
You go right to the rim.
All right.
It's probably the best thing to do now, Barry, is
to let that cool in the fridge.
Ah!
It is so hard to concentrate.
Garnish with nibs and then leave to set.
Cocoa nibs.
I'm going to leave that to set--
--in a fridge.
Ah.
Well, that sits up, you've got to pick a chef's
special knowing that the person that comes second
has to present the dish with all the shockers on
and the additional extra.
Barry made the pastry.
Great pastry.
Did a really good job of rolling it out.
Jamie--
Jim did a lot of watching for the first half.
Didn't do that much to begin with,
but he made a great ganache.
He made a really good ganache.
I feel like Jamie asked a lot of questions.
Barry did a lot of action.
You know what, I think I'm going to have
to go for Barry as my chef special
because he put himself out there more.
OK.
Can I take that thing off?
Yeah.
You're done, mate.
You're free.
There we have it.
It's a classic orange and chocolate
tart made by me and Barry with a little help from electroshock
therapy sorted.
Ah!
Great orange.
Makes me feel a little bit ill.
It might not be the tart.
Oh, my god.
[INAUDIBLE]
Let us know how you would have gone on.
That was already [INAUDIBLE].
If you want the recipe for the classic chocolate tart,
then the link is in the box downstairs.
What did the buffalo say when he dropped his child off
at school?
I don't know.
What did the buffalo say when he dropped his child off
to school?
Bison.
Bye.