The ULTIMATE Lemon Meringue Tart Battle! | SORTEDfood

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[MUSIC - JADED, "PANCAKE"] Hey. How's it going? We're Sorted. We're a group of mates from London looking for exceptional things in food that will make a difference to you, or at least [INAUDIBLE].. Some of us are chefs. The rest of us, we're normals. But every video we make always starts with a suggestion from you. (RAPPING) Waste my time, I'm gonna make them wait. Pancake chick, but I take the cake. I'm gooey in the middle, baby. Let me bake. Hello, I'm Jamie. And this is Mike. And today, we've got a challenge of a technical nature. Today, we've challenged the three boys to a battle. And they are all cooking the same recipe. This recipe is from our next book, Bucket List. And it's by our mate Steve, who is an actual real chef who works in a actual real restaurant. We've made one. We know how it should taste. We're going to compare their three to that and find a winner. As if all those challenging steps aren't enough, we've also given them a three-hour time limit, which is a little bit shorter than is required. So they're going to have to work out where, if at all, they can save time. Three hours starts now. The butter and the icing should go into it light and fluffy. Who printed this out, on what printer? Mine's absolutely fine, mate. I don't know what you're talking about. Why is this done on a typewriter? Oh, my goodness. This page is a barcode. So the first thing they need to tackle is the pastry. Slightly different method than the ones we've done before. This is Steve's method. They need to beat together the butter and the icing sugar. [LAUGHS] It's the finesse that is going to win me this. It's a pastry case. You don't need it to be light and fluffy. Mate, don't say "beat it until light and fluffy." [LAUGHS] Then add in the egg yolk and then the flour and bring it all together. And then knead it just until you get a dough that comes together. Over-kneading will cause their pastry to shrink back in the oven. Rest in fridge 30 minutes. What? So Mike just added two tablespoons of sugar syrup into his pastry instead of water. Oh, good. Preheat the oven to 170 degrees. [SCOFFS] Now, big question. Do I have to wait or can I move on to my filling? Where's clingfilm? Have you got clingfilm, Jay? I don't have clingfilm. Oh, I saw him throw it over here. It says to rest this in the fridge for 30 minutes. I'm going to put it in the freezer for 15. The next thing it says to do is to roll the pastry out. We can't do that for 30 minutes. Right. So we need to do something else. Filling is super simple. It's just lemons, eggs, sugar, and double cream. Yeah. I want to get ahead on my filling. Because I get the feeling it's going to take a while to do-- all of this zesting six lemons, juicing six lemons. So I want to get ahead. So he started making his filling. Don't look at Jamie as a guideline for anything in life. I know. [INAUDIBLE] [LAUGHS] [SQUEALS] I got excited. Six lemons is a lot. And it's boring to zest. You are covered in icing sugar, mate. I am. I know. If it's on me, it means it's not in his dough, which, I think, gives me an advantage. Yeah, but mine's also got 50 milliliters of sugar syrup in it instead of water. You're a POS. Why am I a POS? I used it something, so I put it in the washing up bowl. POS. Yeah, for the first time ever. Nine eggs. Nine eggs! So my tactics here are to start making something that I know won't spoil, which is the jelly. We are not completely evil. We have already made them a raspberry puree. All they need to do is mix that with the stock syrup, the white wine, and the bloom gelatin. Heat it up and let it cool down. It needs to be almost set at the point they're pouring it on. What is this stock syrup you speak of? I think you're supposed to put in your pastry at the beginning, aren't you? That's ready to go. Then I can pour it over my lemon tart, which is about an hour away. As long as it doesn't set up, I shouldn't be too screwed. Pre-zested, pre-squeezed. [LAUGHS] Oh, you ass. You absolute asshat. This is already rubbish. The real pressure point is rolling it out. Because it is not an easy pastry to work with. I've got nine minutes until my pastry needs to come out. Because I'm doing it properly. I'm not trying to rush it. OK, doing it that way. How interesting. Nice. Not nice, Ebbers. I've ripped it. Confidence. Confidence. Go, go. Yeah. No. [GIGGLES] Now what you've done over there is work too much. No. Because I'm going to have get in the fridge for another half an hour. If there's one thing I love about lemon tarts, they can't be too lemony. What do you mean? If they are too lemony, that's terrible? They can't be too lemony. No, you know what I mean. They just can't be too lemony. If you make them too lemony, that's bad. Is that what you're saying? No. No. Because they just can't be too lemony. So if I'm making a lemon tart, like I am right now, note to self, this can't be too lemony. Whatever you do, don't make it to lemony. Don't make it too lemony. Got it. Cheers, mate. That's exactly what Steve's looked like. Is it? Oh, wow. I'm absolutely bricking it. Are you still bricking it? I'm just doing it. I'm bricking it less now that I've seen that. But I am still bricking it. That is very well done. So what's happened here is that you've seen how not to make it twice. So by now, this is how you make pastry. [MOANING] It's just horrible to do, isn't it? My loose bottom's not helping. One hour down, two hours to go. I'm waiting on my second proof. It's not proof. It's a rest. That's got to rest for 30 minutes. Then it's got to blind bake for 10 minutes. So that's 40 total. Then we've got to get the custard in there, bake for another 40 minutes. That's now 80 minutes of just cooking time alone. And then it has to cool in the fridge for an hour. So that's two hours and 10 minutes. Yeah. And we've got two hours left. Yeah. Are you not resting yours? You're mental. No. Because I think it's more important to get it in there, to cook and to cool. I am going to make my meringues now. So this is-- I'm making a sugar syrup. So that's just sugar and water. And basically, I'm going to heat that up to 180 degrees. And in the meantime, I'm going to whisk some egg whites. And the egg whites are going to form soft peaks. That's going to rise to about 118. Then I'm going to dribble it in, and you're going to get amazing, lovely meringue. Once you get a few italian meringues under your belt, they're easy. But they're never completely fail-safe. Sugar syrup has to be at the right temperature. And it has to go into the eggs just as they come to that stiff peak. Once it's cooled down, whisking the whole time, we're also asking them to fold in a little bit of raspberry puree to give it a pink color and a slight tang. And it should be just-- just-- pipeable. Whilst Mike's talking about making his meringue, I have actually poured my egg whites into the mixing bowl. And I've got my whisk attachment ready to go. Action, not words. I've plugged this in. This is mine. I've put my egg whites in there. Well, they're my egg whites now. Have some more egg whites. Here you go. They're not your egg whites. They're my egg whites. Sorry, do you mind if I get to the often? Because my tart case needs to come out. We're both at quite a critical stage, because this guy is going to go any second now. Also, my tart [INAUDIBLE]. Please. Pretty please. You didn't schedule this very well. No. 118. Excuse me. Excuse me. Excuse me. Excuse me. That's not even a little bit baked. That's still, like, wet. I've already made another mistake and, that's to trim it before it's been baked. But I'm going to put it in the oven and bake it. Jay's waiting for me to finish with the stand mixer so that he can make his meringue. And mine's perfectly fine to come out now. But I'm just going to keep him waiting for as long as possible. I've been resting for just about 20 minutes. I'm concerned that I won't have enough time at the end for it to cool. 24 minutes is enough time to rest it. It's near enough 30. It's nearer 30 than what you did. Mine didn't even get to one. Look at that. That is soaking wet. Those air bubbles are definitely what you want. Shut up! When it rises up-- Shut up! --from the base of the pitcher-- This is the top of my pie. So it's fine. Oh, it's an upside down? Yeah. Yeah. Go down. Sink. Oh! [GIGGLES] What? [INAUDIBLE] You've got an anemic tart case there, mate. Is it supposed to be coming out the side? Shut up! [SCREAMS] It's wobbling. No! No, it's leaking! It's in my hand. Ow! No liquid. [INAUDIBLE] Now this goes in. Wah. So the baking time is 30 to 40 minutes. But what they really want to be looking for is that wobble. So it should be just set, but still a slight wobble in the middle, just like a caramel or something. And that's key. Oh, mate. That is bubbly. It's meant to have, like, a frothy finish, isn't it? It's scrambled egg. You made a quiche. [LAUGHS] When I made my meringue, I had two lots of raspberry puree-- one, 125 mills. And one 75 mills. One 75 mills. Oh, what have you done? Put the the 125 mills into a really already quite wet meringue. I've got a mousse. It's really soft. It's softer than my-- It's almost like marshmallow, isn't it? Yeah. [INTERPOSING VOICES] But I put water in it. I've put water in it. [INAUDIBLE] wedding cakes. Cook, you freak! I was ahead of everyone. Mine's in the freezer. Freezer? You put it the freezer? Yeah, it didn't say anywhere to put it in the fridge, did it? Mine's not going to be ready. I'm going to serve it with ice cream. Hot and cold. [GRUNTS] [SQUEALS] I would say this is actually one of the easier elements. All you have to do is wait for your tart to cool, pour it over. But the only thing is, by the time their tart has cooled, will they have time to set the jelly? When Jamie says, wow-- It's never a good thing. --it's never a good thing. Because he's never enthusiastically nice. Oh, well. I've committed. So what Jamie has inadvertently done, by having his pastry relax into the case and then only use a fraction of his lemon tart, is actually give an opportunity that it might set. He isn't going to have the ratios you should have. But it might set. It'll be a delicious raspberry and lemon tart. Barry's has got a fluffy top. Oh, yeah. He's got a very aerated top to his lemon tart. But it is a good thickness. And if that is set all the way through, then that will give a beautiful slice. I'm not sure whether it's going to cool quick enough to get his jelly to set and his meringue on top. He's using the freezer, a necessary hack with the time limit. But that might cause him even more problems. And then there is Mike, whose tart looks very good. It's full with lemon filling. But it took a really, really, really long time to bake. So will the jelly set? Will the jelly be on there? Is it going to melt away? I don't know. I can literally see him pouring it on as we speak. And he's never been so quiet. I've just gone with the thinnest layer ever. It's not even going to be a layer. But at least it's on there. We warned you time was tight. The last five minutes. OK, go. This is it. Oh, there's no time to close that freezer. I'm just going to go with it. I've got actual jelly! Look at that! How do you take it out the tin? Oh. All they have to do is make it look amazing. No mean feat. Because Steve's recipe was stunning. No! No! Why won't you pipe? Oh, no, Mike. Mine's the same, mate I'll have to go for a different decoration, because it wasn't piping properly. [INAUDIBLE] Two minutes. Ah. Not the time! (GIGGLING) I made a lemon meringue pie! You hurry up. 30 seconds. Come on then. Let's eat your posh one, your proper one. [SQUEALS] Oh. Oh, that is meringue. It's so good. Buttery pastry. That's too lemony. Tangy lemon. That's a lie. That's exceptional. So no pressure, but that's what we're aiming for. And we should just point out, we did not give you enough time for this. So we're quite impressed with the results. Should we start at this end? Remember, this table has holes in it. A nice color on top. Heavy on the mint. Pick it up. See if you can get a full slice. Oh, oh. I'll tell you what. The lemon tart part of that is perfect. The jelly hasn't quite set. And the meringue a little soft to get the peaks. But that is not bad at all, Bas. It's falling It's falling. Oh, no. Eat it! Eat it! It's fine now. Good depth of lemon. And the ratio of lemon to raspberry, bang on. This isn't helping me at all. Mate, shut up. We're going to do mine next. We're going to need these for the meringue. You would always leave these to cool. We've just not given you enough time to do that. It does look good. This was the one I was most excited to, up until the meringue. Mate, good base. Do you know, it's quite [INAUDIBLE].. It's not actually warm. Could be colder though. The pastry beats Barry's. The lemon filling, I would say, is on par. Still missing the raspberry. The mousse on top is good, though. Thanks, mate. I'd like to eat your flatbread. [LAUGHTER] Best piping out of the three. This is the Jamie tart. Oh, give that a spin. Give that a spin for the camera. Your jelly has set. I've got layers. They're just thin layers. They're very thin. But they're all in proportion. There's less of it, isn't there? As a flavor profile, it's still on point. It's still got the same tang. The actual tart bit is so good. Mm. Have you two got to pick a winner? Yeah. You two need to go to the kitchen. Come on, Ben. Let's go. Trousers. Zip. For once, we are in full agreement. Well, there's a lot wrong with all of them. But-- [LAUGHTER] Start positively. This one had the most torching, but let itself down with the pastry, which was chewy. The meringue wasn't great, and the jelly was almost invisible. And for that reason, our favorite all around is Jamie's. Because although it is smaller, each element is actually very good. And he adjusted the time for the thinner feeling. So he used skill to nail that. Jamie won. Barry, I won the baking challenge. This is a really wake-up call for the two of us, Barry. Barry and Mike hate it when Jamie wins. What a result. But the big question is, do you agree? Should I have won? (WHISPERS) I should have won. Let us know down below in the comments. Can't argue with it. Why not? Because you should have won. Should have won. And that incredible recipe is part of our incredible new book Bucket List, which will be available next week. And if you want it, what have you got to do, Jay? You've got to sign up to the club. All the details are down below. Now, I could end this video by telling you to like the video if you enjoyed it, to subscribe if you haven't subscribed, and to click the bell notification box if you haven't already done that. But I thought, actually, I'd rather end it on a dad joke. Oh, good. What's it called when one chickpea murders another? Don't know. "Hummus-cide." Hummus. Because chickpeas make hummus, don't they? As we mentioned, Sorted is just run by a group of friends. So if you like what we're doing, then there are loads of ways that you can support us and get more involved. Everything you need to know is linked below. Thanks, and see you in a few days. [HUMMING] (SINGING) We like to party.
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Channel: SORTEDfood
Views: 1,179,169
Rating: 4.9508677 out of 5
Keywords: lemon tart, how to make a lemon tart, meringue, how to make a meringue, lemon meringue tart, cooking challenge, sorted battle, lemon tart battle, food battle, lemon curd, blowtorch meringue, pastry base, blind bake, sort food, cooking battle, chef vs normals, raspberry meringue, tart case, raspberry jelly, lemon meringue pie, how to make lemon tart, lemon tart recipe, tart au citron, homemade lemon tart, how to make a lemon tart filling
Id: B_cmj9QZ6dY
Channel Id: undefined
Length: 17min 42sec (1062 seconds)
Published: Sun Oct 28 2018
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