Berry Tart

"Visually, it's elegant, and it's got that simplistic approach. I love the color on the tart shell. It's beautifully done. But the mousse, mine looks a little broken. It's almost separated. Was it an issue folding the cream here?"

Becca: "It looked great going in. I think it was just in the blast chiller for a little too long."

"Listen, I'm all about the flavor and the balance, so I can't wait to dig in there. Thank you. So, Becca. The tart is delicious. Really delicious. I was worried about the tart shell, but it's absolutely delicious. Sweet, flaky on the inside, crisp on the outside. Love that. It's just a shame the texture of the mousse is off, but it's really good. It really is good. Well done.

"Cecca, I'm so happy that you were singular with the inspiration behind the desserts. So you said, I'm committing to berry from the gel to the mousse. Sometimes desserts need to have that focus, and you're able to do that here, you know? And I love the savoriness of the mascarpone. Good job, young lady."

"I think the nicest thing about this dessert is it's simple, and you can taste all the components. You taste the butter and the crust. It's not over sweet. It's a really delicious dessert. The kind of dessert I want to eat. Very clean, pure, true, true to yourself, and good dish."