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16/08/2012

Duration:
1 hour, 55 minutes
First broadcast:
Thursday 16 August 2012

Our Gastro-Gnome du jour Nigel Barden tantalises us with a two-time Chocolate Tart, and we've another Confession for the collective to pass judgement on.

Caroline Barker keeps us up-to-date with everything sporty, while Pauline McCole's across the latest money news.

Music Played

13 items
  • Image for The Style Council

    The Style Council Shout To The Top

    Billy Elliot O.S.T. - Various Artists, Polydor

  • Image for George Michael

    George Michael White Light

    (CD Single), Aegean, 1

  • Image for Thin Lizzy

    Thin Lizzy Don't Believe A Word

    The Very Best Of, Vertigo

  • Image for Cee Lo Green

    Cee Lo Green Cry Baby

    The Lady Killer, WEA, 1

  • Image for Electronic

    Electronic Getting Away With It...

    (CD Single), Factory Records

  • Image for Noisettes

    Noisettes That Girl

    Contact, Absolute

  • Image for The Who

    The Who Won't Get Fooled Again

    Ultimate Rock 2 (Various Artists), Hit Label

  • Image for T. Rex

    T. Rex Ride A White Swan

    Million Sellers Vol.18 - The Seventie, Disky

  • Image for The Beagles

    The Beagles Lyin' Eyes

    The Best Of Eagles, Asylum

  • Image for Blur

    Blur Under The Westway

    (CD Single), Parlophone, 1

  • Image for Status Quo

    Status Quo Break The Rules

    Whatever You Want - V.Best Of Status, Polygram Tv

  • Image for Scissor Sisters

    Scissor Sisters Baby Come Home

    Magic Hour, Polydor, 1

  • Image for Waylon Jennings

    Waylon Jennings Good Ol' Boys (Theme From Dukes Of Hazzard)

    The No.1 Country Album (Various), Polygram Tv

  • Nigel’s Chocolate Cream Tart

    Chocolate Cream Tart
    by Lucas Hollweg from The Sunday Times Style Magazine

    This is like chocolate truffle in a tart. What more encouragement do you need? It’s a fiendishly rich.

    Serves 10

    Prep time: 25 mins
    Cooking time: 30 mins

    Ingredients
    1 chilled, uncooked 23cm tart shell
    250g dark chocolate (50-70% cocoa solids)
    1 tbsp caster sugar
    250ml double cream
    2 drops vanilla essence
    2 tbsp whisky or brandy
    1 medium egg, beaten
    Cocoa powder for dusting

    Method
    1. Preheat the oven to 180C/350F/Gas Mark 4.
    2. Remove tart shell from the freezer & bake from frozen on the middle shelf for 15-18 mins, until set (if there are buttery areas, give it 2 or more mins).
    3. If the base rises during cooking, just press it down with a tea towel while still hot.
    4. Leave to cool, then remove the ring of the tart tin.
    5. Meanwhile, break up the chocolate & place in a mixing bowl.
    6. In a saucepan, heat the sugar & cream together until almost boiling, then pour the mixture over the chocolate.
    7. Stir rapidly until the chocolate is melted & smooth, then stir in the vanilla, booze & egg until velvety.
    8. Pour into the baked tart shell, level out the surface, then bake at 180C/350F/Gas Mark 4, in a preheated oven, for 12 mins until just set.
    9. Remove from the oven & allow to cool to just above room temp; it will firm up a bit as it cools.
    10. Dust with cocoa powder before serving.
    11. This is scrumptious with whipped cream (yes, more cream) into which you have stirred a little orange zest & a tiny squeeze of orange juice; blood orange is nice.

    Alternatively:
    Add 1 tsp of Earl Grey Tea Leaves to the cream & sugar, bring to the boil (as in point 6), leave to stand for 5 mins, before straining through a sieve onto the chocolate. Leave out the vanilla essence & alcohol & stir in 2-3 tsps of orange blossom water instead. Then proceed as above.

    The Sweet Pastry Shell
    Lines a 23cm / 9” tart tin, 3.5cm deep, comfortably.

    Prep time: 20 mins + 1hr in fridge

    Ingredients
    125g butter, cut into small cubes
    100g icing sugar
    2 egg yolks
    2 drops vanilla essence
    250g plain flour
    Small pinch of salt
    1-2 tbsp milk (if needed)

    Method
    1. In a mixing bowl, squidge together the butter & icing sugar with your fingertips until well combined & smooth.
    2. Add the egg yolks & vanilla & mix in well with a spoon.
    3. Sift in the flour & salt on top, then rub the mixture between your fingertips, drawing in the flour, until it has the texture of coarse, cloddy breadcrumbs (make sure there are no greasy lumps of butter left.)
    4. Press the clods together with your hands to form a smooth dough ball (if it’s too dry, add a little milk). Don’t overwork the dough or the pastry will be tough.
    6. Shape into a log, wrap in clingfilm & place in the fridge for 1 hour.
    7. Use a 23cm (9”) tart tin with a removable base.
    8. You can roll your dough out, but it is a bit of a fiddle. The simplest way is to slice off pieces, 5mm thick, cutting lengthways along the log.
    9. Arrange these around the sides & over the base of the tart tin.
    10. Push the pieces together with your fingers until the tin is covered & there are no visible joins.
    11. Try to make the pastry as even as possible, & trim neatly around the rim with a knife.
    12. You will have some pastry left over – you could use this for a couple of tartlets.
    13. Prick the base of the pastry shell all over with a fork, then place it in its tin in the freezer for at least 1hr or until needed.

    Nigel's Top Tips
    • If you haven't got, or don't want to invest in orange blossom water, use an orange flavoured dark chocolate, there are some great ones around, or add orange zest.
    • If the pastry base rises during cooking, just press it down with a tea towel while still hot.
    • Lucas says "all that stuff about cool hands & a warm heart is rubbish".
    • If you are averse to using eggs for your pastry, or simply don't have any, don't panic. Just add a couple of tablespoons of water to maintain the moisture level.

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