So I take it looking for a perfect dessert.

所以我帶著它尋找一個完美的甜點。

That's beautiful, delicious and so quick.

這很美，很好吃，而且這麼快。

Well let me tell you my rhubarb tart is gonna really up the ante on your typical dessert, especially at home, but I do have a confession to make.

好吧，讓我告訴你，我的大黃餡餅將真正提高你的典型甜點的水準，特別是在家裡，但我確實要坦白。

It may take a little longer than 10 minutes.

這可能需要比10分鐘長一點的時間。

Oscar pan down, please, puff pastry.

請把奧斯卡鍋放下，酥皮。

This is store bought puff pastry, don't be worried about.

這是商店買的酥皮，不用擔心。

It's really good.

這真的很好。

And so simple.

而且如此簡單。

We haven't got puff pastry.

我們沒有酥皮。

Short crust is equally as good.

短皮也同樣好。

Beautiful Marcy power and that's the sort of fast track substitute to making a friend, Japan, lovely forced rhubarb delicious from Yorkshire blood, orange liver, honey, mascarpone, cream cheese, almonds, a little bit of butter and egg and that should make the perfect part.

美麗的馬西力量，這就是那種快速替代的朋友，日本，可愛的強迫大黃美味從約克郡的血，橙肝，蜂蜜，馬斯卡彭，奶油奶酪，杏仁，一點點的黃油和雞蛋，這應該是完美的部分。

Right, let's have 10 minutes maybe plus one or two on the clock, please.

好的，讓我們有10分鐘的時間，也許再加上一到兩分鐘的時間，請。

Right first off, take the back of your knife and just go down about a centimeter in.

首先，拿起你的刀背，往裡走大約一釐米就可以了。

And what this does, it's sort of literally start to lift up the outside of these little rolled parcels of puff pastry.

這樣做的目的是，從字面上開始抬起這些小的酥皮卷的外皮。

Now, like I said, this was store bought and what we're doing here is creating this little line, okay, and that will give you a sort of edge, will give you a lift.

現在，就像我說的，這是商店買的，我們在這裡做的是創造這條小線，好的，這將給你一種優勢，將給你一個提升。

And so when it cooks in the oven it's sort of crazy little moat that keeps the juices in and more importantly, okay, it helps to create an edge on your tart.

是以，當它在烤箱中烹調時，它是一種瘋狂的小護城河，可以保持果汁，更重要的是，它有助於在你的餡餅上創造一個邊緣。

Okay, now you can go fancy and go along and sort of lift it up that there, it's fine.

好了，現在你可以去看中並沿著和排序，把它抬到那裡，它很好。

Now the rhubarb, Okay, look at the size of that gap there and slice there through.

現在是大黃，好的，看看那個缺口的大小，把那裡切開。

Okay, And literally one stick for today should be sufficient.

好的，從字面上看，今天的一根棍子應該足夠了。

And the beauty of these is that they are so sort of cheap, cheerful.

而這些東西的美妙之處在於，它們是如此的廉價、歡快。

You see rhubarb everywhere, especially across the summer and boy is in abundance.

你到處都能看到大黃，特別是在整個夏天，孩子們都很充實。

I don't like peeling it because all that flavor is in the skin growing up with rhubarb.

我不喜歡剝皮，因為所有的味道都在與大黃一起長大的皮裡。

It was literally rhubarb, crumble rhubarb pie, you name it, we had it now line these up from there, take your brush and just lightly egg wash the outside of that puff pastry that's gonna give it okay, very nice glaze.

這是字面上的大黃，碎裂的大黃派，你的名字，我們有它現在從那裡排隊，拿著你的刷子，只是輕輕地雞蛋洗酥皮的外面，這是要給它好，非常好的釉。

Okay and you'll see the difference, especially When they cook in 10 minutes.

好的，你會看到不同之處，特別是當他們在10分鐘內煮熟時。

Okay, it's quite thin.

好吧，這是很薄的。

The pastry, it's already rolled out.

糕點，已經擀好了。

That's how practical and easy these tarts are.

這就是這些餡餅的實用性和簡易性。

They're very easy for a sunday brunch, sort of pick me up dessert straight after.

它們對於週日的早午餐來說非常容易，是一種直接提神的甜點。

Pretty impressive when they come out now from the blaze.

當他們現在從烈火中走出來時，相當令人印象深刻。

Your only, that gives that sort of royal texture to the puff pastry.

只有你的，才會給酥皮帶來那種皇家般的質感。

Now with a master plan.

現在有了一個總體規劃。

Take your box grater, get the small side of the grater and just go straight down.

拿起你的盒式磨刀器，拿到磨刀器的小面，直接往下磨。

Be careful.

要小心。

It does stick.

它確實粘住了。

I've frozen bye Marcy plan and so it's like a solid block and that helps to sort of create a lot easier.

我已經凍結了再見馬西的計劃，所以它就像一個堅實的塊狀物，這有助於排序創造更容易。

Shards.

碎片。

Okay and you'll see as I start to grate it sort of crumbles quickly, which is nice.

好的，你會看到當我開始研磨時，它很快就會碎掉，這很好。

That's what we want.

這就是我們想要的。

And all we do now is just get that very quickly and sort of line the top of that.

而我們現在所做的只是非常迅速地得到這些東西，並在上面進行排序。

Okay, from the spread that out, it almost looks like sort of grated cheese.

好吧，從攤開來看，它幾乎看起來像一種磨碎的奶酪。

But what it does, it gives a really nice sort of great and it's sort of coats the town usefully break it up so they're all clumped together again, the more move it around so it separates what?

但它所做的，它給出了一個非常好的排序，它的排序是把鎮上的人有效地打散，所以他們又都聚在一起了，越是移動它，它就越是分離什麼？

No, Sprinkle that gun down and lightly put it on there.

不，把那把槍灑下來，輕輕地放在那裡。

So yes, that too, I don't mind going over 10 minutes, especially for dessert.

是以，是的，這也是我不介意超過10分鐘的原因，特別是為了甜點。

And let's be honest, it's very hard to get a seriously good dessert done in 10 minutes.

說實話，要在10分鐘內完成一個認真的好甜點是非常困難的。

But this is gonna be close.

但這將是很接近的。

Let me tell you from there.

讓我從那裡告訴你。

Master Favorite little bit of support.

主人最喜歡的一點支持。

Sprinkle sugar over there, you can see we start to layer up that kind of pastry.

在那裡撒上糖，你可以看到我們開始把那種麵餅分層了。

Like I said, short crust is just as good a puff pastry gives the group and longest now for the rhubarb.

就像我說的，短殼一樣好的酥皮給組，現在最長的是大黃。

Right, start layering, he's in now, okay, and just run down the side and make sure it sits within that box.

對了，開始分層，他現在在裡面了，好的，就在邊上跑，確保它在那個盒子裡。

Okay, peaceful when they get a little bit thick.

好的，當他們變得有點厚時，就會很平靜。

Just open them up and do the big ones in half down now.

只要把它們打開，現在就把大的做一半下來。

The secret behind the marzipan is to make sure we've got that wonderful sweetness against the tartness of the rhubarb and just sit that on there, blueberries sugar on top and then what right we'll take the sugar goes on top and that gives that nice sort of sweet, sugary effect, especially the tartness of the rhubarb.

杏仁蛋白軟糖背後的祕密是確保我們有美妙的甜味來對抗大黃的焦味，只是把它放在那裡，藍莓糖放在上面，然後我們把糖放在上面，這就有了那種漂亮的甜味，糖的效果，特別是大黃的焦味。

Then we go and literally They're gonna take about eight or 9 minutes right there in.

然後我們去，從字面上看，他們要花大約8或9分鐘，就在那裡。

How do you feel that time?

那次你有什麼感覺？

Let's get those almonds and let's make the glaze panel for the almonds.

讓我們拿起那些杏仁，讓我們為杏仁製作釉面面板。

Okay, I want to toast these almonds.

好吧，我想把這些杏仁烤一下。

They're so tasty when you toast them, but I want to make them a little bit more sort of extra special dry pan.

當你烘烤它們時，它們是如此美味，但我想讓它們成為一個有點兒特別的乾鍋。

Okay, flatten them out and literally just lightly season them.

好了，把它們壓平，從字面上看只是輕輕地調味。

So it's sort of almost like a sort of toasted salty almond that sits on top in this pan.

所以它幾乎就像一種烤過的鹹杏仁，放在這個鍋裡的頂部。

We're gonna make a beautiful glaze the secret here.

我們要做一個美麗的釉面的祕密就在這裡。

Let's start off with a bit of honey.

讓我們從一點蜂蜜開始。

Okay, and then we use that blood orange and this will really help Four, nice place to go on the, on top of that rhubarb.

好的，然後我們用血橙，這將真正幫助四，漂亮的地方去，在大黃上面。

So bring that honey to the boil.

所以要把蜂蜜煮沸。

Okay, squeeze, squeeze squeeze, beautiful honey and blood orange glaze that goes on top of the rhubarb sits brilliantly.

好了，擠壓，擠壓擠壓，美麗的蜂蜜和血橙釉，放在大黃的上面，很出色地坐著。

Okay from there, I'm gonna get my zest above the orange I was in and then we're gonna sort of almost flavor that with the actual blood orange little segments here.

好的，我將從那裡得到我的橙子上面的皮，然後我們要用實際的血橙小段在這裡排序，幾乎是調味。

I've got my mascarpone cream cheese, which gives that nice sort of added silkie finished that rhubarb tart.

我有我的馬斯卡彭奶油奶酪，它給大黃餡餅帶來了那種很好的附加絲滑的效果。

Okay, in in in now and turn that around, take all those bits out there, Look at that.

好了，現在進去了，把它轉過來，把所有這些位子都拿出來，看那個。

Beautiful flavor.

美麗的味道。

Nice almonds get nice and toasted and with the salt on there.

漂亮的杏仁得到了很好的烘烤，並在上面加了鹽。

They sort of, they sort of smell almost like a sort of salted almonds.

它們有點，它們有點像一種鹹杏仁的味道。

Really nice flavor from there.

那裡的味道真的很好。

Top and tail.

上部和尾部。

Find the base, find the top very carefully go around and literally take off that pitch.

找到基地，找到頂部，非常小心地繞過去，從字面上看，就是把那塊石頭摘下來。

Yeah, tart from the oven.

是的，從爐子裡出來的酸奶。

The color blood oranges will be eating almonds.

血橙的顏色會吃杏仁。

Look at that now.

現在看看這個。

Mm Beautiful beauty four onto a plate.

嗯 漂亮的美女四到一個盤子。

Hello please.

你好，請。

seven minutes gone.

七分鐘過去了。

Always come out and then look from here, continue going all the way around and look, I'm gonna do this now over that.

總是走出來，然後從這裡看，繼續一路走下去，看，我現在要在那個上面做這個。

Okay, turn that upside down.

好吧，把這句話倒過來。

No, it's unfair to be penalized for the time in the other, but the actual prep time.

不，被懲罰的時間在其他，但實際準備時間是不公平的。

Trust me, there's less For 10 minutes.

相信我，少說也有10分鐘。

Take these little segments to win.

以這些小片段來贏得勝利。

It's these little sort of guided segments goes in.

它是這些小的排序引導段進去的。

I want half the juice in there.

我想把一半的果汁放在那裡。

Okay.

好的。

And half the juice in the mascarpone cream cheese.

還有馬斯卡彭奶油奶酪中一半的果汁。

Look at the color of that.

看看這顏色。

So beautiful.

如此美麗。

Now wash your hands, check my tarts, mm hmm.

現在洗洗手，檢查我的蛋撻，嗯嗯。

She started to rise.

她開始起身。

She started to rise from there.

她開始從那裡起身。

Give that a little beat.

給它一個小節拍。

Good luck little bit of juice.

好運的小果汁。

We've got that.

我們已經得到了這個消息。

Really nice zest.

真的是很好的滋補品。

That's a lovely way of finishing dessert.

這是一個可愛的完成甜點的方式。

So good.

如此之好。

My existing there that helps the color of the cream.

我現有的那裡，有助於奶油的顏色。

Okay, so we've got the nice tartness of the mascarpone and then we've got the beautiful vibrant glaze, blood orange glaze that sits on top of that rhubarb.

好的，所以我們已經有了馬斯卡彭的美味焦糖，然後我們已經有了美麗的充滿活力的釉，血橙釉，放在大黃的上面。

It gives that nice sort of sweetness to the tartness of the rhubarb.

它給大黃的酸味帶來了那種美好的甜味。

Shake all that in there.

把所有這些都搖進去。

Beautiful, nice mix.

漂亮，不錯的組合。

Mix, mix and that's ready when a criminal that on the side of the plate using a really nice hot spoon so we can lift this thing up.

攪拌，攪拌，這就準備好了，當一個罪犯在盤子邊上用一個非常好的熱勺子，這樣我們就可以把這個東西舉起來。

Right, time for a cup of tea while I wait for my tart dough come only faithful.

好了，是時候喝杯茶了，同時我在等待我的蛋撻麵糰的到來，只有忠實的。

This is the worst thing about being a chef waiting.

這是作為一名廚師等待的最糟糕的事情。

Yes.

是的。

Right now, take a look at these babies.

現在，看看這些寶貝吧。

Come on 60 seconds.

來吧，60秒。

Little glaze, little glaze, little glaze, little glaze.

小釉，小釉，小釉，小釉，小釉。

Here we go.

在這裡，我們走了。

So take that glaze over and use the back of the spoon and glaze boy, they smell delicious.

是以，把釉料拿過來，用勺子的背面和釉料男孩，他們聞起來很美味。

Even cold.

甚至寒冷。

That's delicious.

這很好吃。

Right, put those little segments in there, lift that up.

對，把這些小段放在那裡，把它抬起來。

No.

沒有。

Yeah.

是的。

And then look, how do we lift that?

然後看，我們如何解除這個問題？

How do we literally just Yes, yes, yes, stop rushing.

我們如何從字面上看就是 是的，是的，是的，不要急於求成。

And then from there, Lift that up, let's use this one here.

然後從這裡開始，把這個抬起來，讓我們用這裡的這個。

1st a few nuts with nuts on there and then confess.

首先是幾個帶螺帽的螺母，然後是懺悔。

Yes, beautiful, amazing, evolve in 12 minutes to all of you.

是的，美麗的、驚人的、在12分鐘內進化到了你們所有人。

Thank you for watching Ramsay intent.

謝謝你觀看拉姆斯的意圖。

If I went too quick.

如果我走得太快了。

I apologize, but slow it down now, don't forget to pick up Ramsey intent cookbook inspired by this series.

我很抱歉，但現在慢點說，別忘了拿起拉姆齊受這一系列啟發而編寫的意向性食譜。

And trust me, you're gonna come out on much better chef.

相信我，你將會得到更好的廚師。