Raspberry Triple Chocolate Layered Tart
Stuart Marston-Smith created this dish for Great British Bake Off ™ Series 3. His Tarts-week showstopper stacked three clean bands of dark, milk and white chocolate over a sharp fresh-raspberry jelly and a macadamia praline crunch, winning praise from Mary Berry and Paul Hollywood for its legible layers, riot of textures and patisserie-window finish. This Fix-It reconstruction preserves every element the judges loved while correcting the one fault Stuart named on camera — an overworked, crumbly cocoa pastry — by handling the low-gluten dough as little as possible and setting each layer fully before the next.
- Time: 360 min
Source: Relaxed Recipes
Ingredients
- FOR THE CHOCOLATE PASTRY
- plain flour, plus extra to dust
- cocoa powder, unsweetened
- icing sugar, sifted
- fine salt
- cold unsalted butter, cubed and kept cold
- large egg yolk, cold
- cold water, only as needed to bind
- FOR THE MACADAMIA PRALINE CRUNCH
- granulated sugar
- water
- macadamia nuts, toasted
- light brown sugar
- plain flour
- cold butter
- fortune cookies, crushed to shards
- milk chocolate, melted
- FOR THE FRESH RASPBERRY JELLY
- gelatine leaves
- fresh raspberries
- granulated sugar, to taste
- lemon juice
- FOR THE DARK CHOCOLATE CREMEUX
- egg yolks
- whole milk
- double cream
- dark chocolate , finely chopped
- FOR THE MILK CHOCOLATE MOUSSE
- gelatine leaf, bloomed
- milk chocolate, chopped
- double cream, softly whipped
- FOR THE WHITE CHOCOLATE MOUSSE
- white chocolate, chopped
- TO FINISH
- dark chocolate, for curls / shards
- Gold lustre or cocoa, to dust
- EQUIPMENT
- cm loose-bottomed fluted tart tin, 3.5 cm deep
- Food processor and digital scale
- Sugar thermometer