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hello and welcome to my home for another Cooks the books so the book is Tarts and on and it's this little guy here this from Australia um it's from a place in Melbourne called tarton it's a bakery which specializes in Tarts obviously and what I love about this book is that there is one kind of pastry for everything in the book for every single tart whether it's sweet custard based cake based Savory just one you only have to learn how to do one pastry I am going to make this the chocolate and caramel tart I just love me a little bit of chocolate and caramel and this feels really achievable um so I'm going to give it a go now for disclosure I filmed this whole recipe last week I should
have known at stage one that I just shouldn't have bothered because last week everything went wrong I cut my finger really badly on a mandolin so I had to wear a glove uh then I like forgot a bunch of stuff I couldn't work out what was going on with my tin but turns out I was using a tin that was an inch too big uh what else happened my condensed milk I didn't take it far enough so my DOA deche was too blonde and didn't hold up the tops split just everything went wrong that could go wrong so let that be a lesson to us all if it feels like today isn't a good day to bake maybe you should just turn the oven off and go and read a book so today I'm doing it again but I'm doing it right this time let's
do this I've already made still a little bit warm actually my tart case now all I did there was I followed their instructions for their short crust pastry which is based on a pate Bret recipe um only they've reduced the butter content a little bit because they needed it to be a bit more robust a to allow for transporting the Tarts all hither and the thither and B because in true Australian style they wanted everyone to be able to like pick it up and eat it like a hand pie and a too flaky or too delicate or too crumbly pastry that just wouldn't allow for that so hopefully I've done it justice all I did was I got my 200 g of plain flour along with 3 G of sea salt and then I added my 100 G of chopped cold unsalted
butter and then I started the rubbing process now if you've never made pastry by hand you're just going to pick up the butter and of smush it into the flour and what you're trying to do here is to coat all the flour in the fat and that's going to create little air pockets which when baked will create a lovely crumbly but robust pastry keep picking them up smushing them between your fingertips dropping them down and what you're aiming for at this stage is a breadcrumb consistency so it should look like fine breadcrumbs or even something like ground almonds next up I had 50 g of cold water I added this a little bit at a time just stirring with my fingertips in each addition and you're ring to get
this to a sort of malleable but not wet consistency so that's why you might do it a little bit at a time you might not add it all I then turned out into my work toop I gave it the briefest of needs and I'm talking brief I literally just smushed it together just to make it a bit smooth and then I pushed it into a kind of Puck shape with my fingertips wrapped that in I'm using a beeswax wrap you could use cling film or something like that and that just needs to go into the fridge for 30 minutes to rest and relax now there's lots of information about that short cross pastry in the book as you'd imagine because it's quite a special and important re in this book they go into quite a lot of detail so the first
stage of the recipe is just the basic how-to and then the second stage is a bit more granular so it goes into a bit more depth about why you're doing certain things why you should rest it for so long why you should rest it twice so after that first rest in the fridge which is no less than half an hour you need to take it out and roll it now I would normally do this on a flowered worktop with a flowered rolling pin but they recommend doing it between two sheets of Grease proof paper so that you're not adding any more dry ingredients and I started by sort of smushing the pastry Puck a little bit both ways with my rolling pin and then rolling so roll from the middle outwards never roll from the bottom to the top
always roll from the middle outwards that way you're not stretching too much and another thing they say to do is to peel back the paper on both sides to allow the pastry to unstick and therefore you're not creating too much tension when you're rolling that could possibly stretch back in and shrink the pastry so back to tins unlike the last week that I did it where I used an 11in tin the recipe is for a 10 in and I have a 10-in tin and I just pop that once I thought I was about ready with my pastry I just pop that on top just to make sure that it would go up the sides and then the second rest happens so with this one they recommend that you refrigerate it and rest it for an hour
in its flat form and that way if it is going to retract at all it will do so in its flat form and not after you've shaped it which can also prevent a little bit of shrinking so once it's had an hour in the fridge resting grab your tin back and peel off one of the sheets of Grease prooof paper and then just gently lay that into the tin and then peel off the other piece of paper and then you're going to just tease the pastry into those Corners really gently you want to be nice and careful here you don't want to tear the pastry at all and then once it's into the bottom and the corners you can just use your fingertips to pinch the sides and pinch the pastry into what they call the knuckles of the
tin once all the pastry is in just needs a little trim because there is a bit of excess so grab yourself a sharp pairing knife and just trim up to the top of the tin and then they say to rest it again for 10 or 15 minutes the freezer then you can bring it out of the freezer and we're going to Blind bake this so I have a piece of oil I'm going to just tease that into the inside of my pastry and then I'm using baking lentils you can use baking beans baking rice baking whatevers just make sure that the whole tin is full and then wrap that foil around the whole thing and then that gets baked at 180° C in a fan assisted oven they say for 30 minutes now actually I put it in for 30 and this is
what happened to me last week as well actually so I wasn't sure if it would happen again but I put it in for half an hour and then I peaked underneath foil and it just didn't seem cooked enough it seemed a little bit raw so I added another 10 minutes and again I had another look I wasn't sure that it was going to bake all the way through so I took off the baking beans they say to bake it through out with the baking beans in I didn't do that and I think it's fine it's worked out I did the last 5 minutes naked and beanless and it's come out all right um it's a little bit of shrinkage but I think we're still good it's a whole lot better than last week one let me tell you so now that we
have the tart case ready I've dropped the oven temperature down to 125° C just a nice low temperature and that's the temperature we're going to bake the rest of the tart the first thing we're going to do so actually the very first thing I did and this was the first thing that went wrong last week but anyway I made dlid deche now of course you can buy dlid deche you can get it in jars but I always like to make it myself cuz you have a bit more control and I think the flavors really nice but last week I just didn't take it far enough I just I got patient I wanted to go to bed you know um and it was a bit blonde but this is lovely this is really sort of tanned and it's got a delicious flavor I actually
experimented with a couple of different brands I did a supermarket owned brand and this is a classic Carnation the supermarket own brand had a better texture but this one has a better flavor so I'm going with better flavor guys anyway we have 270 G of the Del deche I'm just going to add 2 G of salt that's sea salt and I'm just going to mix that through until it's really well combined did I mention how you make DOL cede let's just go through it grab yourself a tin of condensed milk and in a big sauce pan you want to boil lots of water so bring it to the boil pop your can in the water needs to be at least like 1 or 2 cm above the top of the can drop it down to a simmer then just let it bubble away
making sure you're topping it up all the time with boiling water because what you do not want is for that tin uh to be exposed in any way because there then there's a potential for pressure to build and explosions to happen and let me tell you I it's never happened to me but I can't imagine how annoying it is to clean up an explosion of dolage elction anyway do that for 4 to 6 hours I did it for six and it tastes really good and this is the caramel part of this tart and I'm just going to pop it all into my tin and then just spread it out with a palette knife so that just needs to hang out while you get on with making the chocolate custard so this is a really simple Custard in the book it requests
whipping cream which is about a 35 36% fat don't want to use single cream but you could use double cream if you wanted to it just mean it would probably set a bit thicker and be a lot richer so I've got 560 G of whipping cream I'm going to put that into a saucepan I'm going to add 3 G of sea salt and 65 G of Casta sugar just give that a little mix to help it on its way and then set that over a medium heat to warm through we're aiming to get this to an almost boil so not quite boiling meanwhile grab your egg yolk so I've got 240 G of egg yolks here that ended up for me being between 13 and 14 large eggs you can sometimes find egg yolks in a carton if you're really lucky um or if you couldn't like
me you can save your egg whites I just portioned it up into little bags and labeled them with whatever the weight they were that way I can use them for things like Swiss merang butter cream and merang and things like that any who I'm just breaking those egg yolks up with a whisk and then when the cream mixture reaches the right temperature so almost boiling point take it off the heat pour a little bit of that hot mixture onto the eggs and that's going to temper the eggs so we don't scramble them give that a Wiis through and then start pouring the rest of the cream in once it's all in you can grab your chocolate chips now I've got 145 gr of dark chocolate chips 70% Coco I've cut
that up into really small bits and I'm going to start melting that by just putting a little bit of that hot custard mixture on top of the chocolate and then whisk it to melt and combine before putting the rest of the custard mixture on and whisking it and just to make it really smooth and shiny I'm just giving it a little blast with a hand blender as per of the recipe so I've got my chocolate custard which I blended I'm going to just deant it into another jug and I think this might just help get rid of a few air bubbles I'm going to pour this into my tin so I'm going to put half in here and then I'm going to transport it over to the oven and do the rest there just so that I don't spill at all
so that's now baking at 125° C which is a nice low oven and I've set the timer for 25 minutes the recipe says 30 but last week of course I over baked it because everything was going wrong so I've just going to I'm just going to have a look at it give it a little wobble because what we want is for it the center to be wobbly and the trick really is to take it out a bit before you think it's going to be ready so a little bit on the wobbler side so I'm going to check it at 25 M minutes add a minute at a time um after that and just keep W wobbling it just to make sure I don't overdo it this time well it's finished and it definitely looks a lot better than the last one I made oh there it is coming at you
the first test is can I hold it like a p like a hand pie yes now the second test is does it taste any good oh yeah first thing to say is I'm really glad I followed the advice in the book and didn't put it in the fridge because there's something very wonderful about a room temperature custard base top I've always put them in the fridge but they do tend to firm up especially chocolate ones is really light and so smooth and so lovely and Rich but without being overpowering the caramel I wish it could be a little bit um less Oozy a little bit on the drippy side but you can see the texture of it all that custard is so smooth M I think the pastry could be a little bit shorter maybe that's my fault but I
like that I can pick it up and it does have a really Pleasant buttery flavor but it's not taking anything away from the filling cuz so often if you make a sweet pastry it can kind of make everything taste a little bit too much but this is really nicely balanced it's almost like it's just there to be a vessel for like the delicious filling and it's oh it's just so nice this worked out really well I'm really glad I did it Tarts and on get yourself a copy there are so many lovely recipes in here if custard Tarts are your thing there it's probably about 2/3 custard and 1/3 like cake based Tarts in this recipe book there are really delicious cake based Tarts for example all this one's nice one the Ube
and coconut one which has got a beautiful sort of lilac color to it there is a carrot cake tart there's a burnt butter banana one which is another cake based one this is one I really want to make the rice pudding so that's another one for my list of Tarts to try I just think this is a great book the photography is stunning it's all about the Tarts like there's barely any styling at all which is just so refreshing sometimes it's just all a bit fussy and you think well I can't achieve that whereas I just bake a tart and make it look fit so thank you so much for joining me I've really enjoyed this book one thing I would say about this particular recipe is personally the
timings were a little bit off and that could just be a commercial oven to domestic oven Lost in Translation thing could just be my oven but I found I had to bake not only the tar case for longer I also feel like I had to cook the custard for a good 10 minutes extra cuz it was really wobbly cuz I didn't want it to be overcooked like I did last week I took it out a little bit earlier than I thought I would and it was actually quite wobbly it's set really nicely now but even that was like an extra 10 minutes my tips would just be don't go by and I always say this anyway don't go by just the printed guidelines of how long to bake a thing like use your judgment use your senses use your eyes your smell to get it right
for you CU every oven is different I really hope you give it a go it is delicious and I'm really glad I got the opportunity to share it with you and I'll be back with another one of these soon so watch this space until then I'm going to finish the rest of my to CIA for now
