The challenge—to create three different kinds of petits fours (like the canapés of desserts) using different baking techniques—seemed like a test of all that the bakers on The Great British Baking Show had learned so far. For my petits fours, I made chocolate macarons with mocha ganache filling; lime, mint & white chocolate mousse tartlets; and raspberry–chocolate mousse in chocolate cups.
I decided to make the best fruit tart I could muster using the building blocks of some of the best pastries on the planet—pâte sucrée for the base, crème patissiere for the filling, and beautifully arranged and gorgeously glazed fresh fruits and berries on top.
Here's the Dish 