Prue Leith showcased her delicious chocolate hazelnut and raspberry vertical tarts with light chocolate and hazelnut mousse and raspberry jelly for this week’s technical challenge on The Great British Bake Off.

The ingredients for the pastry are: 100g plain flour, plus extra for dusting, 40g icing sugar, 15g ground almonds, 50g unsalted butter, 1 medium egg yolk and pinch of salt.

For the chocolate mousse: 1 sheet gelatine, 100g plain chocolate, 50g praline paste, 2 tsp Frangelico, 1 large egg, separated and 25g caster sugar.

For the raspberry jelly: 1½ sheets gelatine, 75g raspberries and 25g caster sugar.

For the hazelnut crumb: 15g ground roasted hazelnuts, 15g plain flour, 25g caster sugar and 25g salted butter, cubed.

For the chocolate decoration: 100g 70% dark chocolate, broken into pieces and edible gold spray.

To decorate: 100ml double cream, 6 raspberries, halved and edible gold leaf.

See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes available from Amazon now.