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1
00:00:05,920 --> 00:00:08,600
We've thrown a few curve balls
in there.
2
00:00:09,400 --> 00:00:10,960
No!
(LAUGHTER)
3
00:00:12,360 --> 00:00:14,640
Yes!
(LAUGHTER)
4
00:00:14,640 --> 00:00:16,800
They took a gamble
and chose a letter.
5
00:00:16,800 --> 00:00:20,720
I got belachan. It's definitely not
something in my comfort zone.
6
00:00:20,720 --> 00:00:23,520
For some, it spelled success.
7
00:00:23,520 --> 00:00:26,440
This is a dish that's gonna be
on your menu for a very long time.
8
00:00:26,440 --> 00:00:28,600
But others struggled...
9
00:00:28,600 --> 00:00:30,800
You haven't featured
the kale adequately.
10
00:00:30,800 --> 00:00:33,520
..leaving two fans
and two favourites
11
00:00:33,520 --> 00:00:36,800
to face tonight's elimination.
12
00:00:38,000 --> 00:00:40,120
SONG: # 'Cause you're hot,
then you're cold
13
00:00:40,120 --> 00:00:41,840
# You're yes, then you're no
14
00:00:41,840 --> 00:00:43,880
# You're in, then you're out
15
00:00:43,880 --> 00:00:45,760
# You're up, then you're down
16
00:00:45,760 --> 00:00:47,560
# You're wrong when it's right
17
00:00:47,560 --> 00:00:49,360
# It's black and it's white
18
00:00:49,360 --> 00:00:51,160
# We fight, we break up
19
00:00:51,160 --> 00:00:52,760
# We kiss, we make up
20
00:00:52,760 --> 00:00:54,600
# You're hot, then you're cold
21
00:00:54,600 --> 00:00:56,480
# You're yes, then you're no
22
00:00:56,480 --> 00:00:58,280
# You're in, then you're out
23
00:00:58,280 --> 00:01:00,040
# You're up, then you're down
24
00:01:00,040 --> 00:01:02,080
# You're wrong when it's right
25
00:01:02,080 --> 00:01:03,960
# It's black and it's white
26
00:01:03,960 --> 00:01:05,720
# We fight, we break up
27
00:01:05,720 --> 00:01:07,640
# We kiss, we make up
28
00:01:07,640 --> 00:01:11,400
# You don't really want to stay, no
29
00:01:11,400 --> 00:01:15,040
# But you don't really want to go-o
30
00:01:15,040 --> 00:01:16,840
# You're hot, then you're cold
31
00:01:16,840 --> 00:01:18,680
# You're yes, then you're no
32
00:01:18,680 --> 00:01:20,360
# You're in, then you're out
33
00:01:20,360 --> 00:01:22,200
# You're up, then you're down. #
34
00:01:45,840 --> 00:01:47,520
(CHEERING AND APPLAUSE)
35
00:01:52,240 --> 00:01:55,480
DANIEL: Going into my first pressure
test, a little bit nervous.
36
00:01:55,480 --> 00:01:58,080
As a fan, it's something I've always
wanted to give a crack myself.
37
00:01:58,080 --> 00:01:59,680
I've sat there watching it at home
38
00:01:59,680 --> 00:02:01,120
and thought I'd love
to give it a go,
39
00:02:01,120 --> 00:02:03,480
so I'm keen to dive headfirst
and just see how I go at it.
40
00:02:03,480 --> 00:02:06,440
But it always seems quite stressful
and, um...
41
00:02:06,440 --> 00:02:08,680
..I reckon it IS gonna be
quite stressful.
42
00:02:12,880 --> 00:02:17,440
As I'm sure the four of you are
aware, today is a pressure test.
43
00:02:18,840 --> 00:02:22,600
Which means that you are
in the danger zone of going home.
44
00:02:26,040 --> 00:02:27,400
Tommy.
45
00:02:28,520 --> 00:02:30,400
Tough week for you.
How are you feeling?
46
00:02:30,400 --> 00:02:32,560
It's definitely nerve-racking,
47
00:02:32,560 --> 00:02:37,560
but I think I'm ready to, kind of,
enjoy and destroy, right?
48
00:02:37,560 --> 00:02:41,240
Enjoy and destroy!
He's back. I love it. (CHUCKLES)
49
00:02:44,280 --> 00:02:48,160
Well, we have a delectable task
for you today,
50
00:02:48,160 --> 00:02:51,200
set by an incredible chef.
51
00:02:52,200 --> 00:02:56,680
A viral sensation since
opening his kitchen to Melbourne,
52
00:02:56,680 --> 00:02:58,840
there have been lines out the door.
53
00:02:58,840 --> 00:03:02,080
A cult figure in the pastry world...
54
00:03:03,160 --> 00:03:08,200
..please welcome former head
pastry chef of Dinner by Heston...
55
00:03:10,720 --> 00:03:13,400
..and creator of Tarts Anon...
56
00:03:15,040 --> 00:03:17,160
..Gareth Whitton!
57
00:03:17,160 --> 00:03:19,080
(CHEERING AND APPLAUSE)
58
00:03:27,880 --> 00:03:29,960
CHRISTINA: Gareth Whitton comes in
and I'm like...
59
00:03:31,760 --> 00:03:33,600
.."He's hot!" (LAUGHS)
60
00:03:35,520 --> 00:03:37,440
Damn! (LAUGHS)
61
00:03:38,520 --> 00:03:41,720
I totally forget
that I'm in a pressure test!
62
00:03:45,800 --> 00:03:48,160
How am I gonna concentrate now?
63
00:03:49,760 --> 00:03:51,760
Hello, mate!
G'day.
64
00:03:51,760 --> 00:03:54,680
MATT: I know exactly
what Tarts Anon is.
65
00:03:54,680 --> 00:03:56,920
I follow them on social media.
66
00:03:56,920 --> 00:03:59,680
Their tarts look perfect.
67
00:04:00,760 --> 00:04:03,280
You can expect something complex.
68
00:04:03,280 --> 00:04:06,560
Whatever it is, it's gonna be
at the highest level of pastry.
69
00:04:08,120 --> 00:04:12,040
Gareth, Tarts Anon is just tarts.
70
00:04:12,040 --> 00:04:13,400
It's just tarts.
Like, why tarts?
71
00:04:13,400 --> 00:04:16,680
I think it's, why not tarts,
you know?
72
00:04:16,680 --> 00:04:21,080
Anything can be a tart.
Anything can be in a tart as well.
73
00:04:21,080 --> 00:04:23,240
I guess it's more a fact
of making it work.
74
00:04:23,240 --> 00:04:27,280
And your work is so...exact,
and that's why you're here today.
75
00:04:27,280 --> 00:04:28,640
Yeah, well...
76
00:04:28,640 --> 00:04:31,920
So, there's no mystery today
77
00:04:31,920 --> 00:04:33,840
to what you guys are gonna
be cooking, right?
78
00:04:35,240 --> 00:04:38,480
Gareth, do you want to show 'em
what it is?
79
00:04:38,480 --> 00:04:40,040
Love to.
80
00:04:42,760 --> 00:04:45,640
So, today, you'll be cooking
one of my favourites...
81
00:04:48,640 --> 00:04:52,520
WOMAN: Oh, nice.
(ALL EXCLAIM, GASP, LAUGH)
82
00:04:56,120 --> 00:04:58,400
Smoked pecan and butterscotch tart.
83
00:05:02,440 --> 00:05:04,720
Oh! Sounds incredible. Yum!
84
00:05:04,720 --> 00:05:11,120
TOMMY: This tart looks like the most
textbook tart you'll ever see.
85
00:05:11,120 --> 00:05:13,200
It looks like
it could be in a museum.
86
00:05:14,640 --> 00:05:17,640
ANDY: It looks perfect.
87
00:05:17,640 --> 00:05:20,200
So...good luck.
(CHUCKLES)
88
00:05:20,200 --> 00:05:23,480
Thanks, Andy. You're really helping
with the nerves. (LAUGHS)
89
00:05:25,040 --> 00:05:27,320
(LAUGHS)
90
00:05:27,320 --> 00:05:30,080
God! I've made, like, three tarts
in my entire life.
91
00:05:30,080 --> 00:05:33,080
And solely because
I'm not good at them.
92
00:05:34,320 --> 00:05:37,120
I don't bother playing with them,
because they're just so meticulous
93
00:05:37,120 --> 00:05:38,520
and my big, grubby fingers
94
00:05:38,520 --> 00:05:40,880
never really work
in the tart casing too well.
95
00:05:40,880 --> 00:05:42,800
Just typical
that on a pressure test,
96
00:05:42,800 --> 00:05:44,920
if I'm going home today,
it's gonna be on a tart.
97
00:05:46,200 --> 00:05:48,640
I suppose everyone's dying to know -
what's on the inside?
98
00:05:48,640 --> 00:05:50,880
Let's do it.
Let's go.
99
00:05:58,960 --> 00:06:01,120
WOMAN: Oh, wow.
Yum!
100
00:06:01,120 --> 00:06:03,560
Oh, my God!
Ohh!
101
00:06:03,560 --> 00:06:06,400
So good. So good.
Ohh!
102
00:06:06,400 --> 00:06:10,280
So, inside the shortcrust
pastry tart shell...
103
00:06:11,480 --> 00:06:14,720
..we have a salted caramel
butterscotch
104
00:06:14,720 --> 00:06:19,680
and then a pecan frangipane made
with pecan puree and brown butter,
105
00:06:19,680 --> 00:06:23,520
then glazed with
a smoked maple syrup glaze.
106
00:06:24,680 --> 00:06:27,560
I may or may not have drooled on it
while waiting, so...
107
00:06:27,560 --> 00:06:29,560
Enjoy.
Looks beautiful.
108
00:06:29,560 --> 00:06:31,280
It is.
And scary. (CHUCKLES)
109
00:06:31,280 --> 00:06:33,280
It is also scary.
110
00:06:33,280 --> 00:06:34,480
Righto, dig in.
111
00:06:37,520 --> 00:06:40,040
Oh, Tommy's going hard!
That's the go.
112
00:06:40,040 --> 00:06:43,400
TOMMY: I'm looking at the tart.
I see the layers.
113
00:06:43,400 --> 00:06:45,440
There's that tart layer,
there's the caramel layer
114
00:06:45,440 --> 00:06:46,720
and the frangipane layer.
115
00:06:46,720 --> 00:06:49,920
I think the layers' ratios is going
to make a really big difference
116
00:06:49,920 --> 00:06:51,760
on how this tart is gonna taste.
117
00:06:51,760 --> 00:06:54,120
I need to make sure
I get these elements perfect.
118
00:06:54,120 --> 00:06:56,680
What are you tasting, mate?
The caramel at the bottom.
119
00:06:56,680 --> 00:06:59,560
Really, like, dark notes of
flavours, which I really love.
120
00:06:59,560 --> 00:07:02,000
Not too sweet. Lots of textures.
121
00:07:02,000 --> 00:07:03,520
It's, like, perfect.
122
00:07:03,520 --> 00:07:07,320
I'm really worried that if I stuff
up one of these elements too badly,
123
00:07:07,320 --> 00:07:09,120
I might just be going home.
124
00:07:09,120 --> 00:07:10,360
Terrifying.
125
00:07:10,360 --> 00:07:14,920
The colour of that tart shell,
it's, like, golden.
126
00:07:14,920 --> 00:07:17,440
Probably past golden, I would say.
127
00:07:17,440 --> 00:07:19,160
I reckon that's got to be
a pressure point.
128
00:07:19,160 --> 00:07:20,800
Absolutely.
129
00:07:20,800 --> 00:07:22,920
The thinness as well is key.
130
00:07:22,920 --> 00:07:25,160
So, that milk caramel,
that's another pressure point.
131
00:07:25,160 --> 00:07:28,520
Absolutely. It's gonna require
constant stirring.
132
00:07:28,520 --> 00:07:30,880
'Cause all they want to do is burn,
and that's gonna give
133
00:07:30,880 --> 00:07:34,280
a quite unpleasant burnt milk taste
to the caramel,
134
00:07:34,280 --> 00:07:35,840
something that we want
to try and avoid.
135
00:07:36,840 --> 00:07:38,960
It seems like you could go on forever
about the pressure points.
136
00:07:38,960 --> 00:07:40,840
That's something I'm getting
a bit worried about.
137
00:07:40,840 --> 00:07:44,880
CHRISTINA: It seems like
every element is a pressure point.
138
00:07:44,880 --> 00:07:47,480
I do not cook a lot of sweet dishes.
139
00:07:47,480 --> 00:07:50,800
So this pressure test does not
play to my strengths at all.
140
00:07:50,800 --> 00:07:53,240
Time for some all-important rules.
141
00:07:53,240 --> 00:07:57,200
You'll have a total
of two hours and 50 minutes
142
00:07:57,200 --> 00:07:59,000
to re-create Gareth's tart.
143
00:08:00,040 --> 00:08:02,880
And you'll have - # Da-da da-da! #
144
00:08:04,040 --> 00:08:07,080
..this entire pantry
at your disposal,
145
00:08:07,080 --> 00:08:11,920
because you'll also need to create
a little side hustle for your tart.
146
00:08:13,080 --> 00:08:15,520
Anything from a sauce to a cream.
147
00:08:15,520 --> 00:08:18,480
We're gonna leave that
entirely up to you.
148
00:08:18,480 --> 00:08:21,200
Yes, 'cause the extremely
difficult tart is not enough.
149
00:08:21,200 --> 00:08:22,360
(LAUGHS)
150
00:08:22,360 --> 00:08:26,000
Now, the least impressive dish of
the day, they'll send its maker home.
151
00:08:26,000 --> 00:08:28,360
Good luck, guys.
Good luck, everyone.
Cheers. Good luck.
152
00:08:28,360 --> 00:08:30,240
Gareth, do you want to kick 'em off?
153
00:08:30,240 --> 00:08:31,800
Good luck.
154
00:08:31,800 --> 00:08:33,320
Your time starts now.
155
00:08:33,320 --> 00:08:35,520
(CHEERING AND APPLAUSE)
156
00:08:46,760 --> 00:08:48,920
125 grams unsalted.
157
00:08:48,920 --> 00:08:51,760
This is my first pressure test
this season.
158
00:08:51,760 --> 00:08:53,960
My pressure tests in season five,
159
00:08:53,960 --> 00:08:56,840
I think I broke down
in every single pressure test.
160
00:08:56,840 --> 00:08:59,120
Oh, shake it off. Stop it.
161
00:08:59,120 --> 00:09:00,480
I had a cry.
162
00:09:02,000 --> 00:09:05,040
So, today, I really need
to watch my emotions
163
00:09:05,040 --> 00:09:07,240
and I need to stay on top of them.
164
00:09:07,240 --> 00:09:08,760
MAN: You've got this, Christina.
165
00:09:08,760 --> 00:09:11,000
I've brought a photo of my family
with me today,
166
00:09:11,000 --> 00:09:15,280
because in my previous season,
I always had a photo of my kids
167
00:09:15,280 --> 00:09:17,120
whenever I was in an elimination...
168
00:09:17,120 --> 00:09:18,920
350 plain flour.
169
00:09:18,920 --> 00:09:20,480
..and I found that
that would always ground me.
170
00:09:20,480 --> 00:09:23,840
So I'm hoping that my family photo
today will do the same thing.
171
00:09:23,840 --> 00:09:26,680
Yes, Christina! Whoo!
172
00:09:26,680 --> 00:09:30,800
The shortcrust pastry, first thing
I'll do is cut up all of the butter,
173
00:09:30,800 --> 00:09:33,960
and I put it all
into the stand mixer
174
00:09:33,960 --> 00:09:36,080
along with a little bit of salt,
175
00:09:36,080 --> 00:09:38,280
and then I beat it
with a little bit of the flour
176
00:09:38,280 --> 00:09:41,120
just so it looks like wet sand.
177
00:09:41,120 --> 00:09:46,000
Once it gets to that consistency,
I pour in the cold water,
178
00:09:46,000 --> 00:09:48,240
so then the dough
just comes together.
179
00:09:48,240 --> 00:09:50,200
MICHAEL: Looks good, Christina.
Thanks, Michael.
180
00:09:52,720 --> 00:09:54,800
Good luck, Tommy.
Go, Tommy.
181
00:09:54,800 --> 00:09:58,600
TOMMY: My first element
on the recipe - shortcrust pastry.
182
00:09:58,600 --> 00:10:00,040
The mixture has kind of
all combined...
183
00:10:00,040 --> 00:10:01,120
MAN: Go, Tommy!
184
00:10:01,120 --> 00:10:02,840
..and now I've got to
bring it together by hand
185
00:10:02,840 --> 00:10:05,200
before I put it
in the fridge to rest.
186
00:10:05,200 --> 00:10:08,320
My strategy today is just
get my head down, bum up -
187
00:10:08,320 --> 00:10:09,680
read the recipe, continue cooking,
188
00:10:09,680 --> 00:10:11,640
and then not be fazed
by anything else.
189
00:10:12,920 --> 00:10:15,160
Obviously it's a pressure test,
so you're bound to make mistakes.
190
00:10:15,160 --> 00:10:16,760
I just hope I don't make
a really big one.
191
00:10:16,760 --> 00:10:18,240
Go, Tommy! Go, guys! Come on!
192
00:10:21,040 --> 00:10:22,320
Ho-ho! Bang-on.
193
00:10:23,440 --> 00:10:25,280
One-in-four chance
in leaving MasterChef today.
194
00:10:25,280 --> 00:10:27,520
It's always scary when
you put it into those odds.
195
00:10:27,520 --> 00:10:29,680
"Mix on low speed
until it starts to resemble..."
196
00:10:29,680 --> 00:10:31,240
Especially if you start adding up
197
00:10:31,240 --> 00:10:33,600
the experience
that the favourites have.
198
00:10:33,600 --> 00:10:35,120
WOMAN: You're doing an amazing job.
199
00:10:35,120 --> 00:10:37,120
It sort of makes the odds feel
a little bit shorter.
200
00:10:37,120 --> 00:10:40,000
Uh, I would really hate
to go home today. I'm not ready.
201
00:10:40,000 --> 00:10:41,360
I feel like I've just sort of...
202
00:10:41,360 --> 00:10:42,840
(BOWL CLATTERS)
203
00:10:44,200 --> 00:10:46,160
Hold that thought. (CHUCKLES)
204
00:10:46,160 --> 00:10:47,600
So, while I'm trying
to follow this recipe,
205
00:10:47,600 --> 00:10:49,800
at the same time, I am thinking
about that at the moment.
206
00:10:49,800 --> 00:10:51,520
HARRY: Like a bull
in a china shop, mate!
207
00:10:51,520 --> 00:10:52,920
Yeah, true, eh?
208
00:10:52,920 --> 00:10:54,760
(LAUGHS)
209
00:10:54,760 --> 00:10:55,880
Ooh!
210
00:10:55,880 --> 00:10:57,440
Already off to a rough start,
211
00:10:57,440 --> 00:10:59,360
but I'm just... (LAUGHS)
..I'm just going for it.
212
00:10:59,360 --> 00:11:01,160
I'm just giving it a crack.
213
00:11:01,160 --> 00:11:03,280
I'll try and get
this dough cohesive.
214
00:11:05,320 --> 00:11:07,000
STEPH: Don't... Not too fast.
215
00:11:07,000 --> 00:11:09,440
You're done.
That's it. Done. Stop, stop.
216
00:11:09,440 --> 00:11:12,880
It gets together and I just wrap it
up and throw it into the fridge,
217
00:11:12,880 --> 00:11:14,440
and she's resting now.
218
00:11:14,440 --> 00:11:17,520
Go, Dan! Whoo! Whoo! Whoo! Whoo!
219
00:11:17,520 --> 00:11:19,760
The next step is the milk caramel.
220
00:11:19,760 --> 00:11:20,760
Good job, Dan.
221
00:11:20,760 --> 00:11:22,560
Uh...
MAN: Quick, quick, quick!
222
00:11:22,560 --> 00:11:24,440
Come on! We've got to move, mate.
Go, everybody, go!
223
00:11:26,360 --> 00:11:27,760
My strategy today is
224
00:11:27,760 --> 00:11:30,000
spend a good few minutes
reading through the recipe.
225
00:11:30,000 --> 00:11:32,360
I just block out
everything around me.
226
00:11:32,360 --> 00:11:35,320
Um... (MUMBLES)
227
00:11:35,320 --> 00:11:38,080
Come on.
Matt, come on.
228
00:11:39,280 --> 00:11:41,440
(SIGHS)
229
00:11:41,440 --> 00:11:45,800
I'm looking ahead
and Matt, he's so calm.
230
00:11:45,800 --> 00:11:47,720
He loves tarts.
He is in his element.
231
00:11:47,720 --> 00:11:49,960
And I'm getting super nervous.
232
00:11:49,960 --> 00:11:53,400
"Pour cream into a small saucepan
and warm..."
233
00:11:53,400 --> 00:11:55,760
This recipe is so specific.
234
00:11:55,760 --> 00:11:58,040
I can't even read this thing
properly.
235
00:11:58,040 --> 00:11:59,400
Like, the words are moving around.
236
00:11:59,400 --> 00:12:01,520
It feels like I'm re-reading
the same line
237
00:12:01,520 --> 00:12:03,120
over and over and over again.
238
00:12:03,120 --> 00:12:07,240
"Pour cream into a small saucepan
and warm to simmering point."
239
00:12:07,240 --> 00:12:11,320
But I will get sent home
if I don't finish the dish.
240
00:12:11,320 --> 00:12:12,800
I know that much.
241
00:12:12,800 --> 00:12:14,520
I'm here in the MasterChef kitchen.
242
00:12:14,520 --> 00:12:16,360
I'm addicted to it now,
and I want to see
243
00:12:16,360 --> 00:12:19,240
what I'm gonna be able to do
in the next few weeks.
244
00:12:19,240 --> 00:12:23,080
I'm not ready to go home yet,
so I've just got to keep going.
245
00:12:32,920 --> 00:12:34,600
Keep moving really fast.
Yeah!
246
00:12:35,840 --> 00:12:38,320
Matt, come on.
Go, Matt, go!
247
00:12:39,440 --> 00:12:42,160
MATT: My strategy today
was to really take my time
248
00:12:42,160 --> 00:12:43,880
and read the recipe properly.
249
00:12:43,880 --> 00:12:45,680
But now I'm a little behind
in this cook,
250
00:12:45,680 --> 00:12:49,040
so I need to do these things fast
in order to catch up.
251
00:12:49,040 --> 00:12:51,720
Go, Matty!
Good work, Matt.
252
00:12:51,720 --> 00:12:54,200
"Whisk to ensure the mixture
does not stick to the bottom.
253
00:12:54,200 --> 00:12:56,760
"Cook until it starts to turn
to a medium dark caramel,
254
00:12:56,760 --> 00:12:58,320
"approximately 155 degrees."
255
00:12:58,320 --> 00:13:00,960
The milk caramel is
quite an important layer
256
00:13:00,960 --> 00:13:02,720
on the bottom of the tart.
257
00:13:02,720 --> 00:13:06,280
It kind of gives it a nice,
kind of dark caramelly flavour
258
00:13:06,280 --> 00:13:08,760
that really enhances
the sweet and savoury flavours.
259
00:13:08,760 --> 00:13:11,600
You've got this, Tommy.
You're doing an amazing job.
260
00:13:13,640 --> 00:13:14,800
DANIEL: "Whisking to ensure
261
00:13:14,800 --> 00:13:17,280
"the mixture does not stick
to the bottom of the saucepan."
262
00:13:17,280 --> 00:13:19,880
If any of it burns, it's just gonna
permeate through the dish
263
00:13:19,880 --> 00:13:21,920
and just throw the whole thing off.
264
00:13:21,920 --> 00:13:25,880
So that's just ringing in my head
over and over and over again -
265
00:13:25,880 --> 00:13:27,800
don't screw up the caramel.
266
00:13:27,800 --> 00:13:29,920
Go on, Dan. You got this, buddy.
267
00:13:31,600 --> 00:13:33,520
This is taking forever.
268
00:13:33,520 --> 00:13:35,280
ALVIN: What temperature
does it need to go to?
269
00:13:35,280 --> 00:13:38,080
155. It's sitting at 102.
270
00:13:38,080 --> 00:13:42,960
I just need to start moving quicker,
but this caramel is taking forever.
271
00:13:42,960 --> 00:13:44,760
Tommy's got his on the higher stove.
272
00:13:44,760 --> 00:13:46,680
Cook it on that one?
Yeah.
273
00:13:46,680 --> 00:13:50,480
This is definitely a worry,
because I don't want to fall behind.
274
00:13:51,520 --> 00:13:54,240
That is definitely crucial
in a pressure test.
275
00:13:54,240 --> 00:13:57,400
Come on, Christina. You're working
on your upper body strength!
276
00:13:57,400 --> 00:13:58,960
Beautiful.
Whoo!
277
00:14:00,840 --> 00:14:03,160
You should all be rolling out
your tart shell.
278
00:14:03,160 --> 00:14:05,440
We need to move.
279
00:14:06,640 --> 00:14:08,520
Come on, guys. Pick up the pace.
280
00:14:08,520 --> 00:14:10,800
Come on, guys!
Come on, guys! Come on!
281
00:14:11,880 --> 00:14:14,000
Man, how long is
this caramel taking?!
282
00:14:14,000 --> 00:14:15,760
It's taking forever, right?
283
00:14:16,800 --> 00:14:19,640
A lot of whisky business.
(LAUGHTER)
284
00:14:19,640 --> 00:14:22,000
Go, Matty. Keep moving.
285
00:14:22,000 --> 00:14:23,640
MATT: I know I'm so far behind.
286
00:14:23,640 --> 00:14:25,840
There's definitely
a sinking feeling.
287
00:14:25,840 --> 00:14:27,840
It's an uneasiness.
It's an anxiousness.
288
00:14:27,840 --> 00:14:29,120
Good on you, Matt.
289
00:14:29,120 --> 00:14:31,280
I just need to be frantic
and get this done.
290
00:14:31,280 --> 00:14:33,680
My dough is resting in the fridge.
291
00:14:33,680 --> 00:14:35,440
I'm gonna get onto the milk caramel.
292
00:14:36,720 --> 00:14:38,920
I know I have to start
working on the other elements
293
00:14:38,920 --> 00:14:41,600
while I'm still working
on this milk caramel,
294
00:14:41,600 --> 00:14:44,960
but I can't, 'cause I can't leave it
on the stove or it will burn.
295
00:14:44,960 --> 00:14:46,880
Go on, Matt. Come on.
You can do it.
296
00:14:46,880 --> 00:14:48,160
Come on, guys!
297
00:14:51,960 --> 00:14:53,600
Yes, Christina!
298
00:14:53,600 --> 00:14:54,960
Come on, Tommy.
299
00:14:54,960 --> 00:14:57,240
Tommy, that looks awesome.
300
00:14:57,240 --> 00:15:00,120
Oh, beautiful.
Yeah!
301
00:15:00,120 --> 00:15:01,560
Yeah, she's thickening up nicely.
302
00:15:01,560 --> 00:15:03,200
You're almost there, Dan.
303
00:15:04,240 --> 00:15:07,120
This is taking a while
to get to temperature.
304
00:15:07,120 --> 00:15:08,840
Hasn't started caramelising yet.
305
00:15:08,840 --> 00:15:10,840
(SIGHS) It's taking its time, eh?
306
00:15:10,840 --> 00:15:12,280
Keep going.
307
00:15:13,520 --> 00:15:16,960
CHRISTINA: So, when the caramel
comes to temperature,
308
00:15:16,960 --> 00:15:19,240
I strain it into a baking tray.
309
00:15:19,240 --> 00:15:22,280
Alright, Christina! It's tart time!
Yeah!
310
00:15:22,280 --> 00:15:27,200
Now that the pastry has rested, I
need to roll it out nice and thinly
311
00:15:27,200 --> 00:15:29,520
so I can line the tart shell
with it.
312
00:15:29,520 --> 00:15:31,720
Use your elbow if you need to.
That's right.
313
00:15:34,040 --> 00:15:36,840
Gareth's pastry was
really nice and thin.
314
00:15:36,840 --> 00:15:41,320
It's very hard to get really thin
pastry with a nice, even spread.
315
00:15:41,320 --> 00:15:47,800
I don't cook with pastry at all,
so it's not an easy task.
316
00:15:47,800 --> 00:15:49,640
Why can't it be
a Portuguese pressure test?
317
00:15:50,760 --> 00:15:51,960
(SIGHS)
318
00:15:51,960 --> 00:15:56,080
Make it perfect - it's that simple!
Two hours to go!
319
00:15:56,080 --> 00:15:58,520
(CHEERING AND APPLAUSE)
320
00:16:01,280 --> 00:16:03,320
Come on, Dan the man. Let's go.
321
00:16:03,320 --> 00:16:05,000
It's getting close, Matty.
322
00:16:05,000 --> 00:16:07,120
Yeah, 139. It's starting to go.
323
00:16:08,680 --> 00:16:10,960
Keep going, Christina.
Go, Christina.
324
00:16:10,960 --> 00:16:16,000
CHRISTINA: My pastry seems to be big
enough to put into the pastry tin.
325
00:16:17,240 --> 00:16:19,640
But I just don't know
if it's thin enough.
326
00:16:20,640 --> 00:16:22,880
I don't want to fall behind,
327
00:16:22,880 --> 00:16:26,000
so I'm just trying to stay
on top of the time.
328
00:16:26,000 --> 00:16:27,960
Come on, guys. Let's go.
329
00:16:29,720 --> 00:16:31,360
Come on, Dan. It looks great.
330
00:16:32,360 --> 00:16:34,520
(CHEERING AND APPLAUSE)
331
00:16:34,520 --> 00:16:35,840
Go, Dan!
332
00:16:35,840 --> 00:16:37,800
Yeah, OK. Nerves are
kicking in here! (LAUGHS)
333
00:16:37,800 --> 00:16:39,240
Yeah. Great.
Whoo!
334
00:16:39,240 --> 00:16:40,600
You got it!
335
00:16:40,600 --> 00:16:44,760
TOMMY: My shortcrust pastry, I'm
trying to be really finessed with it,
336
00:16:44,760 --> 00:16:49,080
but I need to just make sure I get it
in the oven so it can blind-bake.
337
00:16:49,080 --> 00:16:52,800
Use a knife, Tommy.
Yep. Just patching up some spots.
338
00:16:52,800 --> 00:16:54,000
Get it in the oven, Tom.
339
00:16:54,000 --> 00:16:56,040
If I take too long
to put this tart in the oven,
340
00:16:56,040 --> 00:16:57,600
then I won't be able to finish it.
341
00:16:57,600 --> 00:17:00,120
I'm filling my pastry with some rice
to hold it down
342
00:17:00,120 --> 00:17:01,800
so I can blind-bake it.
343
00:17:01,800 --> 00:17:05,040
The recipe says to put the tart
in the oven for 35 minutes.
344
00:17:05,040 --> 00:17:07,480
Nice. Well done, Tommy.
345
00:17:08,600 --> 00:17:10,840
I now need to move on
to my frangipane filling,
346
00:17:10,840 --> 00:17:13,000
which is kind of the main bulk
of the tart.
347
00:17:13,000 --> 00:17:15,240
Nice, Tommy.
348
00:17:15,240 --> 00:17:17,280
Come on, Christina.
You've got this! Whoo!
349
00:17:17,280 --> 00:17:19,480
Go, Christina!
Alright, Christina, you got this.
350
00:17:19,480 --> 00:17:22,400
Beautiful!
Yes, Dan. Good job.
351
00:17:22,400 --> 00:17:26,280
Go, Matty.
Good work, Matt. You've got it.
352
00:17:27,960 --> 00:17:29,880
MATT: I've made a few
tart shells before,
353
00:17:29,880 --> 00:17:31,880
and I made them pretty successfully.
354
00:17:31,880 --> 00:17:34,840
Thankfully, this is actually
the process I follow
355
00:17:34,840 --> 00:17:36,520
to make my shortcrust pastry
at home.
356
00:17:36,520 --> 00:17:39,600
So, it's nice following something
you're familiar with.
357
00:17:39,600 --> 00:17:42,840
ALI: Matt, if you use a bit of
the offcut of the pastry
358
00:17:42,840 --> 00:17:45,920
to push it into the things,
it's better than using your fingers.
359
00:17:45,920 --> 00:17:48,600
This is how I do at home,
so I'm just used to that.
360
00:17:48,600 --> 00:17:50,960
But I have to be really careful
361
00:17:50,960 --> 00:17:54,960
to push it carefully
into the corners of the pie tin,
362
00:17:54,960 --> 00:17:58,400
making sure there's no air pockets
so that it doesn't shrink...
363
00:17:59,400 --> 00:18:04,040
..and also keep it an even thickness
so it forms a perfectly even crust.
364
00:18:04,040 --> 00:18:06,560
Hey, Matt.
Hello.
365
00:18:06,560 --> 00:18:08,480
What do you think of
the pastry so far?
366
00:18:08,480 --> 00:18:10,240
This is incredibly impressive.
367
00:18:10,240 --> 00:18:14,760
I've got to say, your corners
are looking pretty spot-on.
368
00:18:14,760 --> 00:18:16,720
That's leaving the gluten
369
00:18:16,720 --> 00:18:18,800
absolutely nowhere to go
when it's gonna be in the oven,
370
00:18:18,800 --> 00:18:22,200
so you're hopefully looking
at zero shrinkage.
371
00:18:23,200 --> 00:18:24,640
I think what also is key is
372
00:18:24,640 --> 00:18:26,640
getting that into the oven
as fast as you can.
373
00:18:26,640 --> 00:18:28,680
Yep. Yep.
As time is ticking.
374
00:18:28,680 --> 00:18:30,920
OK. We'll leave you to it.
Keep pushing, OK?
375
00:18:30,920 --> 00:18:33,480
I can tell Gareth's really worried
about the fact
376
00:18:33,480 --> 00:18:36,720
that I'm the only one without
my tart shell in the oven.
377
00:18:36,720 --> 00:18:37,880
Oh, the unsalted.
378
00:18:39,200 --> 00:18:42,160
So, knowing how important timing is
with this cook...
379
00:18:43,320 --> 00:18:44,960
..I'm a bit panicked.
380
00:18:56,480 --> 00:18:58,160
You've only got
an hour and a half to go!
381
00:18:58,160 --> 00:18:59,960
(APPLAUSE)
Lift it, guys!
382
00:19:01,360 --> 00:19:03,360
"Brown butter.
250 grams unsalted..."
383
00:19:03,360 --> 00:19:05,800
Push, push, push!
You've got this!
384
00:19:07,920 --> 00:19:11,800
All we need is one perfect tart.
Come on, guys. Pick up the pace!
385
00:19:13,680 --> 00:19:15,360
MATT: Andy's been
putting the pressure on
386
00:19:15,360 --> 00:19:17,560
because everyone is falling behind
on this cook.
387
00:19:17,560 --> 00:19:19,600
Beautiful, mate.
Perfect, Matt.
388
00:19:19,600 --> 00:19:21,920
And I'm behind all of them.
389
00:19:21,920 --> 00:19:23,800
Everyone else has got
their tart shells
390
00:19:23,800 --> 00:19:26,240
blind-baking in the oven already,
391
00:19:26,240 --> 00:19:28,640
so I am motoring
to get this together.
392
00:19:28,640 --> 00:19:30,720
That's it, Matt.
Good on you, Matt.
393
00:19:30,720 --> 00:19:33,120
I need to do these things fast
in order to catch up.
394
00:19:34,600 --> 00:19:36,280
Good work, Matt.
Go, Matt, go!
395
00:19:36,280 --> 00:19:38,320
With an hour and 15 minutes
to go in the cook,
396
00:19:38,320 --> 00:19:40,640
I need to get onto
the frangipane filling.
397
00:19:40,640 --> 00:19:42,600
This tart's gonna have
a lot of time in the oven
398
00:19:42,600 --> 00:19:44,520
where I'm not doing anything
and can't do anything to it,
399
00:19:44,520 --> 00:19:47,960
so in order to have the time to get
it in, I need to be hustling now.
400
00:19:49,680 --> 00:19:51,680
Come on, guys. Keep going.
401
00:19:53,080 --> 00:19:55,960
CHRISTINA: Time is definitely
playing on my mind,
402
00:19:55,960 --> 00:19:59,880
because I'm struggling
with the frangipane filling
403
00:19:59,880 --> 00:20:02,640
and I'm getting very emotional.
404
00:20:02,640 --> 00:20:05,640
I look at my family photo
and it does help,
405
00:20:05,640 --> 00:20:08,200
but it also really pulls
on the heartstrings.
406
00:20:13,280 --> 00:20:15,480
Breathe. Take a moment.
407
00:20:15,480 --> 00:20:17,520
Alright, Christina, you got this.
408
00:20:17,520 --> 00:20:21,960
But I have to stay on top of my
emotions because I have a job to do.
409
00:20:21,960 --> 00:20:24,680
All good, Christina.
You can multi-task.
410
00:20:24,680 --> 00:20:26,200
Thank you.
411
00:20:26,200 --> 00:20:30,920
I just need to start moving faster
and not let my emotions take over.
412
00:20:35,960 --> 00:20:38,160
Just a couple more minutes
until the tart shell comes out,
413
00:20:38,160 --> 00:20:40,760
so what I'm doing is I'm just
trying to clean my bench down...
414
00:20:40,760 --> 00:20:42,520
Oh, it's actually coming
out of the oven.
415
00:20:42,520 --> 00:20:44,280
Yes! Come on!
416
00:20:44,280 --> 00:20:46,600
Deep breaths. Take it easy.
417
00:20:46,600 --> 00:20:49,200
(SIGHS) Yes, Jock. Yes, Chef.
418
00:20:49,200 --> 00:20:51,880
Go, Christina!
419
00:20:51,880 --> 00:20:53,720
(ALARM BEEPS)
420
00:20:54,840 --> 00:20:56,240
Go on, Dan.
421
00:20:57,440 --> 00:20:59,400
Looks good, Tommy!
422
00:20:59,400 --> 00:21:01,960
(CHEERING AND APPLAUSE)
423
00:21:05,880 --> 00:21:09,480
ALVIN: He's actually caught up.
Go, Matty! Whoo!
424
00:21:09,480 --> 00:21:11,000
Come on, guys!
425
00:21:11,000 --> 00:21:13,400
DANIEL: So, I've pulled
my tart shell out of the oven
426
00:21:13,400 --> 00:21:16,680
and the next step is
getting to work with the caramel.
427
00:21:16,680 --> 00:21:18,520
Outer layer. Cool.
428
00:21:18,520 --> 00:21:21,520
I'm putting a nice, even layer
of caramel on the bottom
429
00:21:21,520 --> 00:21:23,520
and it'll be topped
with the frangipane.
430
00:21:23,520 --> 00:21:27,400
With Gareth's tart, there was a
rough line of where the caramel sat,
431
00:21:27,400 --> 00:21:31,040
but it also merged
into the frangipane.
432
00:21:31,040 --> 00:21:33,240
So now I have to try
and actually figure out
433
00:21:33,240 --> 00:21:34,960
where that line of caramel is.
434
00:21:34,960 --> 00:21:36,840
About a sixth of it, yeah.
435
00:21:36,840 --> 00:21:38,840
You just have to make sure
the ratios are correct.
436
00:21:42,560 --> 00:21:47,000
TOMMY: The tart recipe says it needs
50 minutes for its final cook.
437
00:21:47,000 --> 00:21:48,520
I'm so flustered right now.
438
00:21:48,520 --> 00:21:50,640
I'm struggling to get the caramel
439
00:21:50,640 --> 00:21:53,320
nice and evenly
at the bottom of my tart,
440
00:21:53,320 --> 00:21:55,840
but I need to really move on
to my frangipane layer.
441
00:21:55,840 --> 00:21:59,400
I've got my wet mixture and I'm
combining it with my dry ingredients,
442
00:21:59,400 --> 00:22:02,760
then I pour it into my tart shell
on top of the caramel.
443
00:22:03,760 --> 00:22:07,000
I don't really know what a pecan
batter is supposed to look like,
444
00:22:07,000 --> 00:22:09,160
so I hope I get this right.
445
00:22:11,040 --> 00:22:13,720
Guys, I can't see any of these
tarts in the oven.
446
00:22:13,720 --> 00:22:15,640
You need to push!
447
00:22:15,640 --> 00:22:17,520
Yes?! Come on!
448
00:22:17,520 --> 00:22:19,560
(CHEERING AND APPLAUSE)
449
00:22:21,160 --> 00:22:22,400
I'm stressed for sure,
450
00:22:22,400 --> 00:22:24,360
but I need to make sure
these pecans look good, right?
451
00:22:27,560 --> 00:22:30,000
Come on, Daniel. Push.
Got to get it in the oven, man.
452
00:22:30,000 --> 00:22:31,640
You're almost there, Dan.
Keep going.
453
00:22:31,640 --> 00:22:34,240
(WHISPERS) OK.
50 minutes, Christina.
454
00:22:34,240 --> 00:22:36,240
I only have 50 minutes left.
455
00:22:36,240 --> 00:22:39,000
If I don't get the tart in,
it's going to be raw.
456
00:22:39,000 --> 00:22:40,560
It's not going to cook
all the way through.
457
00:22:40,560 --> 00:22:42,520
Go, Christina. Come on.
458
00:22:42,520 --> 00:22:45,360
That's it, Christina! Stay focused!
459
00:22:45,360 --> 00:22:46,880
(TEARFULLY) Yeah, trying to.
460
00:22:46,880 --> 00:22:49,480
Nice, Tommy.
Very nice, mate.
461
00:22:49,480 --> 00:22:52,400
I can hear other people's tarts
going back into the oven.
462
00:22:53,600 --> 00:22:56,880
That's it, Matt.
Go, Matt. Almost there. Looking good.
463
00:22:58,880 --> 00:23:00,040
OK.
464
00:23:00,040 --> 00:23:02,720
I need to get this tart
into the oven now.
465
00:23:02,720 --> 00:23:05,120
Keep going, Christina.
You've got this.
466
00:23:05,120 --> 00:23:09,080
But I still have to finish off
that frangipane filling,
467
00:23:09,080 --> 00:23:10,640
and it's very complicated.
468
00:23:12,480 --> 00:23:15,200
(PANTS) "Combine
the warm brown butter
469
00:23:15,200 --> 00:23:18,000
"with the pecan puree in a jug."
470
00:23:19,720 --> 00:23:23,120
The issue with this kitchen is
that I want to stay here so badly.
471
00:23:23,120 --> 00:23:25,840
Is this the brown butter?
Smell it.
472
00:23:26,960 --> 00:23:27,960
Yeah.
473
00:23:27,960 --> 00:23:30,480
And there's all of those
time constraints
474
00:23:30,480 --> 00:23:33,040
and...you overthink things.
475
00:23:33,040 --> 00:23:36,960
Christina, move faster
than you have ever moved before.
476
00:23:36,960 --> 00:23:38,200
I'm trying!
477
00:23:41,280 --> 00:23:45,000
I'm trying to stay on top of my
emotions, but that's not happening.
478
00:23:45,000 --> 00:23:46,400
(SNIFFLES)
479
00:23:47,960 --> 00:23:51,720
I'm just totally losing it
right now.
480
00:23:58,000 --> 00:23:59,920
Go, Christina. You got this.
481
00:23:59,920 --> 00:24:01,880
Keep going, Christina.
You're doing really well.
482
00:24:15,160 --> 00:24:17,080
Go, Christina, you're fine.
483
00:24:17,080 --> 00:24:19,280
Just breathe, mate. Just breathe.
Come on, Christina.
484
00:24:20,280 --> 00:24:22,880
The emotional side of things
is definitely getting to me.
485
00:24:22,880 --> 00:24:24,240
(SNIFFLES)
486
00:24:24,240 --> 00:24:26,400
"Add dry ingredients." OK.
487
00:24:26,400 --> 00:24:30,680
This tart is going to take
50 minutes to cook in the oven,
488
00:24:30,680 --> 00:24:34,440
but I'm still working
on the frangipane filling.
489
00:24:34,440 --> 00:24:37,680
So I just need to take a breath,
calm my nerves,
490
00:24:37,680 --> 00:24:39,960
and just keep moving forward with it.
491
00:24:39,960 --> 00:24:41,560
You've got this, Christina!
492
00:24:41,560 --> 00:24:43,160
Is it going to rise in the oven?
493
00:24:43,160 --> 00:24:44,920
Yes, a little bit.
494
00:24:44,920 --> 00:24:46,200
Only a little bit.
495
00:24:47,760 --> 00:24:49,600
I'm going to fight
till the very end.
496
00:24:51,840 --> 00:24:54,160
I'm definitely not giving up.
497
00:24:54,160 --> 00:24:55,280
Nice, Christina!
498
00:25:00,120 --> 00:25:01,200
Daniel.
499
00:25:01,200 --> 00:25:02,800
Yo!
You got to move, man.
500
00:25:02,800 --> 00:25:05,160
It needs to be in the oven.
Yeah.
501
00:25:08,040 --> 00:25:10,360
Tommy and Matt's tarts
are in the oven already.
502
00:25:10,360 --> 00:25:14,800
So it's just me and Christina
who still don't have them in.
503
00:25:14,800 --> 00:25:16,640
I know I need to motor.
504
00:25:16,640 --> 00:25:18,680
I just chuck these pecans on top.
505
00:25:18,680 --> 00:25:19,680
Ooh, jeez.
506
00:25:19,680 --> 00:25:20,800
Get it in. Good work, mate.
507
00:25:20,800 --> 00:25:23,680
It's going in the oven now.
I don't have any more time to waste.
508
00:25:23,680 --> 00:25:24,760
Well done, mate.
509
00:25:25,840 --> 00:25:27,560
Come on, Christina! Come on!
510
00:25:27,560 --> 00:25:29,120
Yes, Christina!
511
00:25:29,120 --> 00:25:30,320
It's beautiful!
512
00:25:30,320 --> 00:25:31,640
Looks lovely.
513
00:25:31,640 --> 00:25:32,640
Beautiful!
514
00:25:33,640 --> 00:25:35,680
Yes, you!
515
00:25:35,680 --> 00:25:39,080
CHRISTINA: I've popped the tart
into the oven with 40 minutes to go.
516
00:25:39,080 --> 00:25:40,560
Well done.
Thank you.
517
00:25:40,560 --> 00:25:41,560
Give us a hug.
518
00:25:42,560 --> 00:25:45,120
Come on. Do your side hustle now.
Pull it together.
519
00:25:45,120 --> 00:25:48,280
I don't know if that's going
to be enough time to cook it.
520
00:25:48,280 --> 00:25:50,000
Has anyone seen my bag of coffee?
521
00:25:51,640 --> 00:25:53,560
Behind. Behind. Yeah.
522
00:25:53,560 --> 00:25:57,000
This pressure test is interesting,
because the main element, the tart,
523
00:25:57,000 --> 00:25:58,080
is in the oven now.
524
00:25:58,080 --> 00:26:00,040
You can't do anything else
for the tart,
525
00:26:00,040 --> 00:26:01,960
and now we've got this side hustle.
526
00:26:01,960 --> 00:26:05,480
For my side hustle, I'm doing,
like, a coffee anglaise.
527
00:26:05,480 --> 00:26:07,320
Look at that. Hey!
528
00:26:07,320 --> 00:26:09,760
Coffee would go really well
with this tart.
529
00:26:09,760 --> 00:26:12,880
It's got those same dark
savoury notes to it,
530
00:26:12,880 --> 00:26:15,600
and I think it might
really elevate the tart.
531
00:26:17,840 --> 00:26:19,520
I'm really happy with that.
Yep.
532
00:26:20,520 --> 00:26:23,120
I'm now going to work
on my maple glaze.
533
00:26:23,120 --> 00:26:24,480
The maple glaze on the tart,
534
00:26:24,480 --> 00:26:27,800
it's just a beautiful layer
on top of the tart.
535
00:26:27,800 --> 00:26:30,600
It's sweet, but you get
that beautiful smokiness,
536
00:26:30,600 --> 00:26:33,080
which makes it really, really nice.
537
00:26:33,080 --> 00:26:34,720
Let's get this sorted.
538
00:26:34,720 --> 00:26:38,520
I'm blitzing up my maple glaze
to get it nice and shiny.
539
00:26:38,520 --> 00:26:41,000
I strain it into a copper pan
so I can use it later
540
00:26:41,000 --> 00:26:42,360
on top of the tart.
541
00:26:44,440 --> 00:26:46,680
I love it. I love chai. So good.
542
00:26:46,680 --> 00:26:48,080
I've been practising my desserts
543
00:26:48,080 --> 00:26:50,920
and I've learnt a
chai creme diplomat,
544
00:26:50,920 --> 00:26:54,920
which means whipped cream
and custard, essentially.
545
00:26:54,920 --> 00:26:55,920
So I'm going to make that.
546
00:26:55,920 --> 00:26:58,160
I've been practising it and now
it's time to show a little bit
547
00:26:58,160 --> 00:26:59,600
of my dessert skill.
548
00:27:02,560 --> 00:27:03,720
MATT: For my side hustle,
549
00:27:03,720 --> 00:27:07,200
I'm gonna make a simple
whisky Chantilly cream.
550
00:27:07,200 --> 00:27:08,640
How's it taste, buddy?
551
00:27:08,640 --> 00:27:10,400
Get some whisky there?
552
00:27:10,400 --> 00:27:12,760
Yeah, it is coming through.
I don't want too much.
553
00:27:14,160 --> 00:27:16,680
I want the Chantilly cream
not too sweet
554
00:27:16,680 --> 00:27:20,480
to overpower the flavour of
what's not a very sweet tart.
555
00:27:20,480 --> 00:27:21,680
Back in the fridge
for a little bit?
556
00:27:21,680 --> 00:27:23,160
Yeah, 'cause they're gonna
eat it cold.
557
00:27:23,160 --> 00:27:24,160
Good job, Matt.
558
00:27:27,160 --> 00:27:30,080
(CHEERING AND APPLAUSE)
559
00:27:30,080 --> 00:27:31,480
Oh!
560
00:27:31,480 --> 00:27:32,680
Oh, my God!
561
00:27:34,280 --> 00:27:36,800
Is that too much cream?
Never.
562
00:27:36,800 --> 00:27:38,720
(LAUGHS)
563
00:27:38,720 --> 00:27:41,360
CHRISTINA: The tart is so perfect
on its own,
564
00:27:41,360 --> 00:27:44,120
I don't actually think
it needs anything.
565
00:27:44,120 --> 00:27:48,480
So I decide to whip some creme
fraiche and use some maple syrup
566
00:27:48,480 --> 00:27:51,120
to slightly sweeten it
and bounce off the maple syrup
567
00:27:51,120 --> 00:27:52,560
that's in the tart.
568
00:27:52,560 --> 00:27:54,560
What are you thinking?
Does it need salt or anything?
569
00:27:54,560 --> 00:27:57,760
A little bit of cream.
A little bit of salt.
570
00:27:59,600 --> 00:28:01,560
It's almost tart time.
571
00:28:01,560 --> 00:28:02,640
Two minutes to go.
572
00:28:02,640 --> 00:28:03,840
ANDY: Come on!
573
00:28:03,840 --> 00:28:05,040
(CHEERING)
Come on, guys.
574
00:28:12,400 --> 00:28:14,120
Stunning. Yes, Matt!
575
00:28:15,840 --> 00:28:17,840
Beautiful, Dan.
It's so pretty!
576
00:28:19,960 --> 00:28:23,600
I've pulled my tart shell
out of the oven and I'm stoked.
577
00:28:23,600 --> 00:28:25,680
It looks good. It looks cooked.
578
00:28:25,680 --> 00:28:27,920
It looks a little bit uglier
than some of the others.
579
00:28:27,920 --> 00:28:30,560
But I'm happy with it.
I'm proud of it.
580
00:28:32,400 --> 00:28:33,400
Oh, Tommy!
581
00:28:35,040 --> 00:28:36,360
TOMMY: Looking at my tart shell,
582
00:28:36,360 --> 00:28:39,120
it doesn't look as beautiful
as Gareth's.
583
00:28:40,240 --> 00:28:42,840
Ugh! This is so terrifying!
584
00:28:42,840 --> 00:28:44,920
There's definitely little things
that I'm worried about.
585
00:28:44,920 --> 00:28:47,920
Like, maybe I rushed it too much
and I missed some little details
586
00:28:47,920 --> 00:28:49,720
that I'm not sure of.
587
00:28:49,720 --> 00:28:53,240
But at the end of the day,
it's going to hinge on how well
588
00:28:53,240 --> 00:28:54,240
everybody else did.
589
00:28:54,240 --> 00:28:57,640
And I have no idea where I kind of
sit in the pack today,
590
00:28:57,640 --> 00:29:00,160
so hopefully I've done enough.
591
00:29:00,160 --> 00:29:01,840
Come on, get your tarts
on the plate.
592
00:29:01,840 --> 00:29:03,520
You've only got one minute!
Come on!
593
00:29:03,520 --> 00:29:05,640
OTHERS: One minute!
594
00:29:05,640 --> 00:29:07,400
Oh, my God. It's on the edge.
It's on the edge.
595
00:29:09,440 --> 00:29:11,200
MATT: My tart's looking good.
596
00:29:11,200 --> 00:29:12,720
It doesn't have any cracks in it.
597
00:29:12,720 --> 00:29:15,560
So I'm hopeful that the tart
has cooked through all the way.
598
00:29:15,560 --> 00:29:18,160
I think I've done as much as I can
today to keep myself safe.
599
00:29:18,160 --> 00:29:20,240
Come on, you've got to get it out.
600
00:29:20,240 --> 00:29:21,400
Get it out, Christina.
601
00:29:25,080 --> 00:29:27,240
CHRISTINA: Everyone's taken
the tarts out of the oven.
602
00:29:29,400 --> 00:29:34,320
And I'm just kind of holding myself
back, not wanting to pull it out.
603
00:29:35,520 --> 00:29:37,880
It is so nerve-racking
because all I want to do
604
00:29:37,880 --> 00:29:40,320
is pull it out of the oven,
but I need to leave it in there
605
00:29:40,320 --> 00:29:41,720
so it can cook all the way through.
606
00:29:46,200 --> 00:29:48,120
Come on, Christina!
607
00:29:48,120 --> 00:29:51,080
It's now or never. I've got to get
the tart out of the oven.
608
00:29:53,800 --> 00:29:55,120
ANDY: She's coming out now.
609
00:29:56,560 --> 00:30:00,760
Just pray to the baking tart gods
that it's going to be cooked
610
00:30:00,760 --> 00:30:02,040
all the way through.
611
00:30:02,040 --> 00:30:05,240
30 seconds!
612
00:30:05,240 --> 00:30:08,440
30 seconds! Get it on the plate!
613
00:30:08,440 --> 00:30:11,680
(CHEERING)
614
00:30:11,680 --> 00:30:13,120
Oh, Tommy!
615
00:30:18,920 --> 00:30:20,840
Here we go. Ten!
616
00:30:20,840 --> 00:30:23,640
ALL: Nine, eight, seven...
617
00:30:23,640 --> 00:30:25,800
Christina, bring the plate
closer to it!
618
00:30:25,800 --> 00:30:28,440
..four, three, three, two...
619
00:30:28,440 --> 00:30:30,000
..one!
620
00:30:30,000 --> 00:30:32,160
JOCK: And that's it!
621
00:30:42,480 --> 00:30:44,560
TOMMY: Time's up.
Tart is on the plate.
622
00:30:44,560 --> 00:30:48,120
I can do no more with this tart,
it's up to fate now.
623
00:30:48,120 --> 00:30:52,040
Yes, Dan!
Well done, guys! Whoo!
624
00:30:52,040 --> 00:30:53,720
Well done, boys!
625
00:30:53,720 --> 00:30:57,680
Looking at the other benches,
the tarts all look amazing.
626
00:30:57,680 --> 00:31:01,440
But you can't really tell
until the judges dive into the tart,
627
00:31:01,440 --> 00:31:03,040
and that's the most scariest part,
628
00:31:03,040 --> 00:31:05,880
like, not knowing what will happen
from here on.
629
00:31:09,720 --> 00:31:13,440
Well, the old worry beads
got a workout today. Holy mackerel.
630
00:31:13,440 --> 00:31:14,880
That is some tart.
631
00:31:14,880 --> 00:31:17,400
And of course, we don't even know
how they're going to go,
632
00:31:17,400 --> 00:31:20,000
because you can't open it, right?
Yep, exactly.
633
00:31:20,000 --> 00:31:21,960
They can't see what's inside
that tart until it comes
634
00:31:21,960 --> 00:31:23,800
to the tasting table.
635
00:31:23,800 --> 00:31:26,160
One thing's for sure -
someone's going home.
636
00:31:27,880 --> 00:31:29,600
MATT: Heading into the tasting room,
637
00:31:29,600 --> 00:31:31,880
I'm actually really proud
of what I've done today.
638
00:31:33,680 --> 00:31:35,760
Right, Matt?
How you doing?
639
00:31:35,760 --> 00:31:37,840
I'm doing good. How are YOU doing?
640
00:31:37,840 --> 00:31:39,160
Hopefully good after this.
641
00:31:41,760 --> 00:31:46,720
I feel like I've followed the recipe
in a hugely stressful environment,
642
00:31:46,720 --> 00:31:48,080
under an immense pressure,
643
00:31:48,080 --> 00:31:51,120
and I'm really happy
with how my tart's looking.
644
00:32:01,800 --> 00:32:05,320
Matt. First pressure test in the bag.
645
00:32:05,320 --> 00:32:06,560
How does it feel?
646
00:32:07,680 --> 00:32:09,280
I guess no matter what happens
today,
647
00:32:09,280 --> 00:32:11,800
I feel like I've achieved something.
648
00:32:11,800 --> 00:32:13,960
Fingers crossed it looks good
when you taste it.
649
00:32:15,280 --> 00:32:16,920
What's the side hustle, Matt?
650
00:32:16,920 --> 00:32:21,200
I've done a maple and whisky
Chantilly cream.
651
00:32:21,200 --> 00:32:23,280
Alright, mate. We'll taste it now.
Thanks, buddy.
652
00:32:23,280 --> 00:32:24,960
Thanks.
Thank you very much. Thank you.
653
00:32:28,600 --> 00:32:29,880
ANDY: The tart shell looks great.
654
00:32:31,240 --> 00:32:34,560
I don't think it's the same as yours
in terms of caramelisation,
655
00:32:34,560 --> 00:32:36,200
but it's pretty close.
656
00:32:36,200 --> 00:32:37,320
Agree.
657
00:32:37,320 --> 00:32:41,320
He's had enough time too to finesse
the pecans on top, which is great.
658
00:32:42,880 --> 00:32:44,400
I can't handle it.
659
00:32:44,400 --> 00:32:46,360
I need you to open it.
I was gonna say...
660
00:32:46,360 --> 00:32:47,400
I need you to open it.
661
00:32:47,400 --> 00:32:48,920
Should we see if it's cooked?
OK.
662
00:32:55,160 --> 00:32:56,600
Ooh...
663
00:32:56,600 --> 00:32:57,720
What are you thinking?
664
00:32:57,720 --> 00:32:59,000
I think it looks pretty good.
665
00:33:01,120 --> 00:33:02,240
Pastry looks thin too.
666
00:33:02,240 --> 00:33:03,320
Mm.
It's lovely.
667
00:33:03,320 --> 00:33:04,520
Really nice shell.
668
00:33:18,680 --> 00:33:24,720
Technically we can see in the
corners of where the pastry creases
669
00:33:24,720 --> 00:33:26,280
at that right angle
670
00:33:26,280 --> 00:33:29,920
how even and consistent
the thickness is through there,
671
00:33:29,920 --> 00:33:32,880
which is a real telltale sign
for good technique.
672
00:33:32,880 --> 00:33:36,080
And we were all worried that
she might be raw, but it's not.
673
00:33:36,080 --> 00:33:37,480
It's cooked perfectly.
674
00:33:37,480 --> 00:33:39,040
And great flavour to back it up.
675
00:33:40,320 --> 00:33:45,640
The whisky cream side hustle
is strong, but I kind of like it.
676
00:33:45,640 --> 00:33:48,200
Pecan and whisky - nice.
677
00:33:48,200 --> 00:33:50,360
I think he's done
a really great job.
678
00:33:50,360 --> 00:33:52,200
He nailed it.
679
00:33:52,200 --> 00:33:54,680
Good luck, Dan.
Cheers, guys.
680
00:33:54,680 --> 00:33:59,440
I was slower than almost everyone
else getting my tart into the oven.
681
00:33:59,440 --> 00:34:02,240
And the thing that's killing me is
I don't know what it looks like
682
00:34:02,240 --> 00:34:04,520
on the inside, so I don't know
how cooked it is,
683
00:34:04,520 --> 00:34:06,840
I don't have if the pastry's
blond at all.
684
00:34:06,840 --> 00:34:07,840
Daniel.
685
00:34:07,840 --> 00:34:09,280
G'day, guys.
How are you, mate?
686
00:34:09,280 --> 00:34:11,440
Hey, mate.
(SIGHS)
687
00:34:11,440 --> 00:34:13,680
All these little things are now
playing in my head.
688
00:34:16,800 --> 00:34:19,680
The uncertainty of everything
is killing me inside.
689
00:34:19,680 --> 00:34:21,200
(SIGHS)
690
00:34:27,880 --> 00:34:33,000
VOICEOVER: Hungry for inspiration?
691
00:34:42,080 --> 00:34:43,560
Daniel.
Andy.
692
00:34:43,560 --> 00:34:46,680
First-ever MasterChef pressure test.
693
00:34:46,680 --> 00:34:48,320
What did you think?
694
00:34:48,320 --> 00:34:50,120
That is, um...
695
00:34:50,120 --> 00:34:53,560
That is rough. That is rougher than
hessian underwear, that. It's...
696
00:34:53,560 --> 00:34:56,360
(LAUGHS)
Rougher than hessian underwear?
697
00:34:56,360 --> 00:34:58,400
Yeah. It's just...
(LAUGHS)
698
00:34:58,400 --> 00:35:00,360
It is tough, very hard, yeah.
699
00:35:00,360 --> 00:35:02,520
What about the side hustle?
700
00:35:02,520 --> 00:35:05,280
So, I've done, like, a chai
tea-spiced creme diplomat.
701
00:35:05,280 --> 00:35:08,240
Well, we're gonna cut the thing open,
702
00:35:08,240 --> 00:35:09,960
um, but you have to leave first.
703
00:35:09,960 --> 00:35:11,840
Alright, no worries, guys. Cheers.
MELISSA: Thank you.
704
00:35:11,840 --> 00:35:13,040
Thanks, Daniel.
705
00:35:14,400 --> 00:35:16,080
Pecan placement...
706
00:35:18,080 --> 00:35:19,760
Abstract. At best.
Yeah.
707
00:35:19,760 --> 00:35:21,160
Chaotic.
Yeah.
708
00:35:21,160 --> 00:35:23,200
This is another one
that I'm worried about.
709
00:35:23,200 --> 00:35:24,880
It went in pretty late.
710
00:35:24,880 --> 00:35:28,000
His was...second-last to go in.
711
00:35:28,000 --> 00:35:30,640
There's a bit of movement in the
middle there as you're cutting it,
712
00:35:30,640 --> 00:35:32,080
I can see.
713
00:35:35,920 --> 00:35:37,720
Nope.
Looks great. (LAUGHS)
714
00:35:37,720 --> 00:35:39,720
It's alright.
It's pretty good.
715
00:35:39,720 --> 00:35:42,480
Looks really good.
It looks really, really nice.
716
00:35:42,480 --> 00:35:45,440
The shell's quite even and thin.
717
00:35:45,440 --> 00:35:47,040
It is nice and thin.
718
00:35:47,040 --> 00:35:48,920
Thank you.
719
00:36:00,080 --> 00:36:02,120
It's pretty tasty.
Mm.
720
00:36:02,120 --> 00:36:04,240
He's done a really good job.
721
00:36:04,240 --> 00:36:07,360
I think the chai diplomat is
actually, for me, that's great.
722
00:36:07,360 --> 00:36:08,720
Mm.
Look at that!
723
00:36:08,720 --> 00:36:11,400
It's so thin.
The colour too, it's...
724
00:36:11,400 --> 00:36:13,560
And the colour of the base is...
725
00:36:13,560 --> 00:36:15,240
..is nut brown.
726
00:36:15,240 --> 00:36:17,160
It looks...it looks unreal.
727
00:36:18,520 --> 00:36:21,000
I think this is a great effort
by Daniel.
728
00:36:21,000 --> 00:36:22,480
And first pressure test
729
00:36:22,480 --> 00:36:26,560
and uncomfortable territory, I think
for him, pastry land, anyway.
730
00:36:26,560 --> 00:36:30,560
The frangipane, the cook on his
is so impressive.
731
00:36:30,560 --> 00:36:33,000
Bit rough and ready
with the pecan nuts.
732
00:36:33,000 --> 00:36:35,200
The shell itself, the thickness...
733
00:36:35,200 --> 00:36:37,160
Mm.
..is fantastic.
734
00:36:37,160 --> 00:36:38,640
A tremendous effort from someone
735
00:36:38,640 --> 00:36:41,240
who doesn't make any kind of pastry
on the reg.
736
00:36:41,240 --> 00:36:45,240
It has probably the best
caramelisation on top.
737
00:36:45,240 --> 00:36:47,920
The colour of the baked frangipane
738
00:36:47,920 --> 00:36:51,680
is pretty close to what
we want it to be.
739
00:36:51,680 --> 00:36:56,120
I think we might have
a secret gun pastry cook...
740
00:36:56,120 --> 00:36:59,080
Maybe.
..brewing, you know, in this mix.
741
00:37:00,840 --> 00:37:03,640
TOMMY: See you guys later.
CHRISTINA: You got this.
742
00:37:03,640 --> 00:37:06,920
Walking back into the restaurant
room, I'm terrified.
743
00:37:06,920 --> 00:37:08,600
Tommy.
What up, fam?
744
00:37:08,600 --> 00:37:10,520
How are ya?
Living the dream.
745
00:37:10,520 --> 00:37:12,200
That's good.
(CHUCKLES) Living the dream.
746
00:37:12,200 --> 00:37:15,720
The feelings that it brings back
IS not good.
747
00:37:15,720 --> 00:37:17,160
Your heart kind of drops.
748
00:37:17,160 --> 00:37:20,120
But, you know,
I'm gonna try to stay composed.
749
00:37:20,120 --> 00:37:21,680
Hopefully, I've done enough.
750
00:37:21,680 --> 00:37:23,800
Ooh.
751
00:37:23,800 --> 00:37:25,720
So what did you end up doing
for your side hustle?
752
00:37:25,720 --> 00:37:28,640
Uh, a little coffee anglaise.
A little bit of spices in there.
753
00:37:28,640 --> 00:37:30,840
I think it will go well
with the tart.
754
00:37:30,840 --> 00:37:31,960
Yep.
755
00:37:31,960 --> 00:37:34,680
Well, mate, I reckon we'll taste,
so thanks for that.
756
00:37:34,680 --> 00:37:37,480
Cool. Enjoy, guys. Love ya.
757
00:37:37,480 --> 00:37:38,680
Right.
758
00:37:40,720 --> 00:37:42,400
What are we thinking about the look,
Gareth?
759
00:37:44,160 --> 00:37:46,160
His tart shell's...
760
00:37:46,160 --> 00:37:48,440
..a little on the thick side.
761
00:37:48,440 --> 00:37:50,520
And it is a tiny bit pale.
762
00:37:50,520 --> 00:37:51,880
Mm.
763
00:37:58,800 --> 00:38:00,560
How's it look?
It's...
764
00:38:00,560 --> 00:38:03,320
..surprisingly well held together.
765
00:38:03,320 --> 00:38:06,000
I was expecting it to be
a little bit doughier.
766
00:38:06,000 --> 00:38:08,400
Which is great.
767
00:38:08,400 --> 00:38:11,040
And how's the caramel ratio looking?
Also really good.
768
00:38:28,160 --> 00:38:31,240
Tommy's pastry is, um,
a little bit rough
769
00:38:31,240 --> 00:38:33,280
and a few cracks and holes
and whatnot in the sides,
770
00:38:33,280 --> 00:38:34,800
and a little bit thicker.
771
00:38:34,800 --> 00:38:37,800
The frangipane itself is cooked,
first of all,
772
00:38:37,800 --> 00:38:39,880
which is a massive tick.
773
00:38:39,880 --> 00:38:43,800
The caramel, though, 10 out of 10.
I agree.
774
00:38:43,800 --> 00:38:45,240
The caramel is perfect,
775
00:38:45,240 --> 00:38:48,520
both in the way that it's held up
inside the cake
776
00:38:48,520 --> 00:38:50,280
but also the flavour.
777
00:38:50,280 --> 00:38:54,440
And the coffee custard, I think the
flavour goes well with the pastry.
778
00:38:54,440 --> 00:38:58,120
Yeah, it eats really well
as a one-two combination.
779
00:38:58,120 --> 00:39:02,680
But when I look at Tommy's
tart shell and then the frangipane,
780
00:39:02,680 --> 00:39:04,360
the devil is in the details.
781
00:39:07,440 --> 00:39:10,760
CHRISTINA: First time going into
that tasting room this season,
782
00:39:10,760 --> 00:39:13,280
I am not looking forward to it
at all.
783
00:39:13,280 --> 00:39:15,520
Good luck, Christina.
Good luck, mate.
Thanks, guys.
784
00:39:15,520 --> 00:39:17,000
It's really nerve-racking.
785
00:39:17,000 --> 00:39:18,360
Thank you.
786
00:39:18,360 --> 00:39:22,360
I've...given it everything today.
787
00:39:22,360 --> 00:39:24,920
I haven't left anything behind.
788
00:39:27,960 --> 00:39:30,320
(IN SINGSONG VOICE) Christina.
Hey.
789
00:39:30,320 --> 00:39:33,880
Today, I just wanted to curl up
in a ball.
790
00:39:35,640 --> 00:39:38,160
I cried but I kept pushing through.
791
00:39:39,480 --> 00:39:42,800
I'm very proud that I managed to get
all the elements on the plate...
792
00:39:44,400 --> 00:39:47,440
..but when the judges cut open
that tart,
793
00:39:47,440 --> 00:39:51,160
I have no idea if it's going to be
cooked all the way through.
794
00:39:51,160 --> 00:39:52,680
And it just...
795
00:39:52,680 --> 00:39:54,480
That is a terrible feeling.
796
00:40:11,880 --> 00:40:14,560
But you pulled it together.
You finished.
797
00:40:16,280 --> 00:40:20,400
I was really proud that even though
I was crying,
798
00:40:20,400 --> 00:40:24,440
that I managed to kind of pull it
all together, um,
799
00:40:24,440 --> 00:40:27,640
and just, like, keep pushing.
800
00:40:27,640 --> 00:40:32,760
I've learned how resilient I can be
and produced such an amazing tart.
801
00:40:32,760 --> 00:40:35,960
So hopefully, it tastes good.
(CHUCKLES) Fingers crossed.
802
00:40:35,960 --> 00:40:38,640
What did you end up making
as your side hustle?
803
00:40:38,640 --> 00:40:41,520
I went with like a creme fraiche,
just a whipped creme fraiche.
804
00:40:41,520 --> 00:40:43,800
I have a little bit of maple syrup
in there,
805
00:40:43,800 --> 00:40:46,360
just to echo the maple in the tart.
806
00:40:47,520 --> 00:40:49,640
And I didn't want anything
to compete with the tart,
807
00:40:49,640 --> 00:40:51,160
I want it to be all about that.
808
00:40:51,160 --> 00:40:54,120
And then just hopefully,
that complements it.
809
00:40:56,000 --> 00:40:59,720
Here's hoping you have another
opportunity to cook for us.
810
00:40:59,720 --> 00:41:02,280
Yes.
But it all, I guess, rests on...
811
00:41:02,280 --> 00:41:04,960
..what's happening on the inside
of that tart.
812
00:41:04,960 --> 00:41:05,960
Yep.
813
00:41:05,960 --> 00:41:07,960
So we'll taste and, um,
we'll let you know.
814
00:41:07,960 --> 00:41:09,080
Thank you. Thank you.
815
00:41:09,080 --> 00:41:10,920
ANDY: Thanks, Christina.
Thanks, Christina.
816
00:41:14,480 --> 00:41:20,320
OK, so, Christina's does look
a bit different to your tart.
817
00:41:20,320 --> 00:41:23,760
Look, there's a lot less pecans
on there than there should have been
818
00:41:23,760 --> 00:41:25,160
but I've gotta say,
819
00:41:25,160 --> 00:41:28,520
you can mess around putting
the exact amount of pecans on there
820
00:41:28,520 --> 00:41:30,680
or you can get it in the oven.
(CHUCKLES)
821
00:41:30,680 --> 00:41:32,400
Slice away, mate.
822
00:41:35,040 --> 00:41:36,680
That looks squidgy.
823
00:41:41,680 --> 00:41:43,320
(INHALES)
Oh.
824
00:41:43,320 --> 00:41:45,320
Yeah.
Raw in the middle?
825
00:41:45,320 --> 00:41:46,440
Yep.
826
00:41:48,200 --> 00:41:52,000
Pastry's a touch...thick as well,
gotta say.
827
00:42:12,600 --> 00:42:16,720
Watching Christina cook today,
I mean, she fell apart
828
00:42:16,720 --> 00:42:20,320
and somehow, she managed to scoop
herself up and keep going,
829
00:42:20,320 --> 00:42:22,920
and sadly, it feels a little bit
like that, you know what I mean?
830
00:42:22,920 --> 00:42:25,320
The tart case isn't quite there,
831
00:42:25,320 --> 00:42:28,640
presentation-wise, there isn't
quite enough pecan nuts in there.
832
00:42:30,120 --> 00:42:34,560
There is a very gratifying deep,
rich intensity to her frangipane.
833
00:42:34,560 --> 00:42:36,480
Mm.
The nuts have been roasted properly,
834
00:42:36,480 --> 00:42:38,080
pureed very well.
835
00:42:38,080 --> 00:42:40,400
Sadly, it's just undercooked.
836
00:42:40,400 --> 00:42:42,000
Which is a shame.
837
00:42:42,000 --> 00:42:46,280
I'm absolutely gutted for her
because the flavour is fantastic.
838
00:42:46,280 --> 00:42:49,400
100%. I found myself wanting to go
back for more
839
00:42:49,400 --> 00:42:51,440
because the flavour of it is...
840
00:42:51,440 --> 00:42:53,400
So good.
..pretty brilliant.
841
00:42:53,400 --> 00:42:56,800
It's...exactly how we want it to be.
842
00:42:56,800 --> 00:42:58,520
And with the creme fraiche,
843
00:42:58,520 --> 00:43:02,120
I've always really enjoyed
the acidity
844
00:43:02,120 --> 00:43:06,000
that things like the souring of
yoghurts and creme fraiche can have
845
00:43:06,000 --> 00:43:08,440
and the way they balance
against caramel.
846
00:43:08,440 --> 00:43:10,480
And this is a really great example
of that for me.
847
00:43:10,480 --> 00:43:13,560
Props to her because, honestly,
I didn't think she was gonna finish.
848
00:43:13,560 --> 00:43:16,320
And the creme fraiche was perfect,
you know.
849
00:43:16,320 --> 00:43:19,840
And then, the frangipane
tastes amazingly
850
00:43:19,840 --> 00:43:21,840
but it's got flaws in the technique.
851
00:43:21,840 --> 00:43:24,120
But flavour can do a lot for you
in this kitchen.
852
00:43:24,120 --> 00:43:25,200
Yep.
853
00:43:29,440 --> 00:43:32,040
Well, correct me if I'm wrong,
854
00:43:32,040 --> 00:43:35,800
you won't forget about this pressure
test any time soon, will ya?
855
00:43:35,800 --> 00:43:37,640
ALL: No.
856
00:43:37,640 --> 00:43:40,360
Gareth, how do you reckon
they handled the pressure today?
857
00:43:40,360 --> 00:43:42,280
Given the time constraints
we put on them
858
00:43:42,280 --> 00:43:44,440
and all the pressure points
that we touched on
859
00:43:44,440 --> 00:43:46,280
at the beginning of the cook,
860
00:43:46,280 --> 00:43:49,680
I think we had four
pretty incredible tarts
861
00:43:49,680 --> 00:43:52,760
so I think, yeah, they should all be
very proud of themselves.
862
00:43:52,760 --> 00:43:54,240
I agree.
Yep.
863
00:43:54,240 --> 00:43:56,280
Well, it's been a pleasure
having you in the kitchen.
864
00:43:56,280 --> 00:43:59,440
Everyone, give it up
for Gareth Whitton, everybody!
865
00:43:59,440 --> 00:44:01,120
(CHEERING AND APPLAUSE)
866
00:44:05,720 --> 00:44:10,040
Right, let's get down to business,
we need to send someone home.
867
00:44:10,040 --> 00:44:14,880
And it comes down to how closely
your tart resembled Gareth's
868
00:44:14,880 --> 00:44:17,240
and the impact of your side hustle.
869
00:44:18,800 --> 00:44:20,960
Two of you really impressed us today.
870
00:44:20,960 --> 00:44:23,040
And surprisingly,
871
00:44:23,040 --> 00:44:27,400
it's the two with the least amount
of experience in this kitchen.
872
00:44:28,920 --> 00:44:30,760
Matt, Daniel...
873
00:44:30,760 --> 00:44:32,280
..your tarts were delicious.
874
00:44:33,360 --> 00:44:35,520
And we... None of us wanted
to stop eating them.
875
00:44:35,520 --> 00:44:40,680
You guys should be so proud of the
effort that both of you put in today.
876
00:44:40,680 --> 00:44:43,680
Safe to say,
you're not going anywhere.
877
00:44:43,680 --> 00:44:45,080
Well done, lads.
878
00:44:50,480 --> 00:44:52,560
Best of luck.
879
00:44:52,560 --> 00:44:54,280
Yes!
880
00:44:54,280 --> 00:44:56,000
Oh, my God.
881
00:44:56,000 --> 00:44:58,200
You just wouldn't...
would not read about it.
882
00:44:58,200 --> 00:44:59,680
Good job.
883
00:44:59,680 --> 00:45:00,920
Best of luck.
884
00:45:00,920 --> 00:45:04,560
The fact that my tart was up there
in the best of today
885
00:45:04,560 --> 00:45:06,640
is just an unbelievable feeling.
886
00:45:14,000 --> 00:45:16,120
Tommy, Christina,
887
00:45:16,120 --> 00:45:19,320
it was clear that the cook
overwhelmed one of you.
888
00:45:21,320 --> 00:45:24,720
And there were flaws
in every part of your dish.
889
00:45:25,840 --> 00:45:27,600
But the greatest problem...
890
00:45:27,600 --> 00:45:30,440
..was that the tart was in the oven
too late
891
00:45:30,440 --> 00:45:33,360
and as such, it didn't cook through.
892
00:45:33,360 --> 00:45:35,200
Which unfortunately, is why,
Christina...
893
00:45:35,200 --> 00:45:37,160
Yep.
..you're going home.
894
00:45:40,200 --> 00:45:41,840
Oh, my God.
895
00:45:44,960 --> 00:45:47,800
I'm gutted that I'm leaving
the competition.
896
00:45:47,800 --> 00:45:49,680
I let the pressure get to me
897
00:45:49,680 --> 00:45:53,000
and the trying to keep up
and I really should have just...
898
00:45:53,000 --> 00:45:56,120
..cooked, um...
899
00:45:58,520 --> 00:46:00,320
..better. (CHUCKLES)
900
00:46:00,320 --> 00:46:01,920
I should have just cooked better.
901
00:46:01,920 --> 00:46:05,040
MELISSA: Well, Christina,
it may be the end of your time here
902
00:46:05,040 --> 00:46:09,600
but this is just one chapter
in the story that you are creating.
903
00:46:09,600 --> 00:46:12,520
And we can't wait to see
what's on the next page.
904
00:46:12,520 --> 00:46:14,080
Yep.
905
00:46:14,080 --> 00:46:16,520
I've had so much fun, I really have.
906
00:46:16,520 --> 00:46:21,120
So happy that I came back. I got
to meet all these cool new people
907
00:46:21,120 --> 00:46:24,600
and I've made some lifelong friends.
908
00:46:24,600 --> 00:46:27,280
Bring her in, bring her in.
Bring her in.
909
00:46:27,280 --> 00:46:30,440
And even though there were
some really low moments,
910
00:46:30,440 --> 00:46:32,760
the highs were just incredible.
911
00:46:32,760 --> 00:46:34,880
(CHEERING AND APPLAUSE)
912
00:46:36,840 --> 00:46:41,000
I'm going to start cooking
more Portuguese food
913
00:46:41,000 --> 00:46:43,520
and getting that out there.
914
00:46:44,800 --> 00:46:49,080
So I'm excited to see
what the future holds.
915
00:46:49,080 --> 00:46:52,280
Give it up for Christina, everybody!
916
00:46:52,280 --> 00:46:54,720
(CHEERING AND APPLAUSE)
917
00:47:00,760 --> 00:47:03,600
VOICEOVER: Tomorrow night
on MasterChef Australia...
918
00:47:03,600 --> 00:47:05,280
It's Clare Smyth!
919
00:47:05,280 --> 00:47:06,560
(CHEERING AND APPLAUSE)
920
00:47:06,560 --> 00:47:08,560
..one of the world's best chefs
921
00:47:08,560 --> 00:47:12,800
brings the ultimate fine dining
service challenge.
922
00:47:12,800 --> 00:47:14,040
HARRY: I'm so pumped.
923
00:47:14,040 --> 00:47:16,920
There is so much
that I can learn from
this incredible woman.
924
00:47:16,920 --> 00:47:19,320
Will her three
Michelin stars...
925
00:47:19,320 --> 00:47:21,120
MINDY: I am just
starstruck.
926
00:47:21,120 --> 00:47:25,080
..inspire a win
for the fans or
the favourites?
927
00:47:26,760 --> 00:47:28,760
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