Tag Archive: Gizzi Erskine

Jun 16 2014

Food: Gizzi Erskine’s Salted Caramel Chocolate Tart


For part one of my cooking with Gizzi Erskine I showed off her fabulous Sweetcorn Fritters, which I tried out again this weekend and they were just as easy to make as at the Nescafe Dolce Gusto event, I might have found my speciality!!! Well you can’t have brunch without finishing it off with something sweet, so Gizzi shared her delicious Salted Caramel Chocolate Tart, which I have to be honest isn’t an every weekend kind of dessert as it does take a couple of hours to prepare and make.

I enjoy making this dish, it would be easier with a mixer, but it still requires a lot more patience than I generally have, and one major tip I would have is don’t take your eyes off the caramel as this is the bit that can easily go wrong. But what I will take away from this recipe is a new confidence in using pastry, I have always been a little scared of pastry, but I did get some great tips from Gizzi and the use of the ceramic baking beans for the blind bake is something I had never heard of before. 

Are you confident enough to try Gizzi’s salted caramel chocolate tart?


Salted Carmel Chocolate Tart

Ingredients for chocolate tart:
150g unsalted butter
1 x pack of ready to roll short crust pastry (based on 200g pastry used for tart – 25cm)
160g good quality chocolate (lindt or green & blacks 70%)
8 tbsp cocoa powder
small pinch of salt if required
4 eggs
180g caster sugar
3 tbsp golden syrup
3 tbsp single cream

Ingredients for the caramel:
150g caster sugar
65g unsalted butter, diced
100ml single cream
1 tbsp sea salt

Grease a tart tin (25cm) with butter and then dust flour inside, place the pastry inside and blind bake in the over on 170°c for 30-35 minutes.

Cook the tart without the blind bake for the last 5 minutes of cooking. When the pastry is cooked and starts to get a little brown take it out and leave to cool. In the meantime, make the caramel by melting the sugar and a splash of water in a saucepan on a medium heat until it is a light golden colour, then whisk in the butter and then the double cream.

Finish with the salt. pour the caramel into the cooked tart and place in the fridge to set for 1 hour.

Preheat the oven to 140°c.

When the caramel has almost set, start making the chocolate mix by melting the butter, chocolate, cocoa powder and salt in a bain marie (a bowl held above a saucepan of simmering water) stirring until it’s smooth.

In a separate bowl, beat the eggs and sugar together until light and well creamed, followed by the golden syrup and double cream. Add the chocolate mixture and mix well.

Pour the mix into the tart on top of the set caramel and bake in the oven for 40 to 45 min.

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Jun 11 2014

Food: Cooking Brunch With Gizzi Erskine – Sweetcorn Fritters


Normally when it comes to featuring food on Fashionista Barbie it is limited to something sweet, you see I can bake but not cook, so when Nescafe Dolce Gusto asked me if I wanted to attend a brunch cooking class with TV chef Gizzi Erskine I have to be honest I jumped at the chance. An added bonus was that the recipe we would be cooking was sweetcorn fritters, one of my favourite brunch dishes that I have always wanted to learn how to cook, and I was really surprised by how easy it was – I really can’t wait to make this again when friends come to stay. 

The recipe we did also came with roasted chorizo, tomatoes and an avocado salad, but if like me you don’t eat much meat you can just leave it off, trust me you won’t need it the freshness of the avocado really is a great addition with the sweetcorn and cherry tomatoes. It is an easy recipe to make, hey if I can do it anyone can, the only thing I would say is that to get your fritters to cook you really have to keep an eye on them and flip them only when ready, one of our fritters kind of crumbled.

What I loved most about this recipe, other than the amazing taste it really was refreshing and filling, was that it didn’t take that much time to get it prepared, which is important when cooking brunch. It took 15 minutes prep time with 20 minutes cook time, less if you discount the meat, and I think you will agree it also looks visually pleasing as well so you will have all your guests Instagramming this easy-to-make dish.

Do you think you will give Gizzi’s sweetcorn fritters a go?


Gizzi’s Sweetcorn Fritters


200g sweetcorn, freshly cut off the cob
2 spring onion, finely sliced
1 green chili, halved seeded and thinly sliced
1 large egg
1 egg yolk
75ml buttermilk
30g polenta
15g corn flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
oil for frying

4 cooking chorizos (optional)
250g cherry tomatoes on the vine
1 avocado
The juice of 1/2 lemon or lime
Sea salt
olive oil for drizzling


Heat the oven to 200°c. If including chorizo, rub the meat with oil and pop in the oven to roast for 20 minutes for the last 10 minutes add in
the cherry tomatoes drizzling them with some oil too.

Mix together the corn, spring onion, chili, egg, buttermilk, polenta, corn flour, and seasoning in a large bowl. Now leave covered in the fridge to rest for 15 minutes.

Heat a frying pan and add a little oil. Spoon into the hot pan a half of the fritter mixture into 2 -4 dollops (they will spread out), and cook it for 1-2 minutes until it is golden underneath, and it starts to bubble up. using a wide spatula, flip it over carefully and cook on the other side for a minute, then remove to a warm plate while you cook the rest.

Serve the fritters between 4 plates. Top with chorizo, roasted tomatoes, avocado, squeeze over the lemon juice and serve with fresh coriander.

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