Parisian Pina Colada Tart for the Tarvin Tarts – GBBO Episode 3

In the enchanting world of the Great British Bake Off (GBBO), Episode 3 brings us a delightful fusion of French sophistication and tropical flair with the “Parisian Pina Colada Tart for the Tarvin Tarts.” Join us as we delve into the culinary journey of this delectable creation that promises to tantalize taste buds and transport us to a world of elegance and exotic flavors.

The Culinary Alchemy

The Parisian Pina Colada Tart is a masterpiece that marries the elegance of Parisian pastry with the vibrant spirit of the Caribbean. This delectable tart captures the essence of a classic Pina Colada cocktail and transforms it into a sweet, indulgent dessert.

The Flavor Medley

Imagine the harmonious blend of creamy coconut, zesty pineapple, and a hint of rum, all encapsulated within a buttery, flaky pastry shell. The Parisian Pina Colada Tart is a symphony of flavors that dance on your palate, evoking the spirit of a tropical paradise.

Aesthetic Brilliance

As with every GBBO challenge, aesthetics play a vital role. Contestants must not only create a tart bursting with flavor but also one that is visually stunning. The Parisian Pina Colada Tart invites bakers to let their creativity run wild, incorporating elements of French pastry finesse and the vibrant colors of the Caribbean.

Meet the Tarvin Tarts

GBBO Episode 3 introduces us to the Tarvin Tarts, a group of talented bakers hailing from various corners of the UK. Each Tart brings their unique baking philosophy and style to the competition, making for an exciting clash of creativity and technique.

Baking Diversity

From seasoned bakers with years of experience to passionate home bakers, the Tarvin Tarts represent the diversity of the British baking scene. Their journey through the Parisian Pina Colada Tart challenge promises to be filled with surprises, triumphs, and a few delectable mishaps.

Navigating the Challenges

GBBO is renowned for its nail-biting challenges, and Episode 3 is no exception. Contestants must conquer the “signature bake,” the “technical challenge,” and the awe-inspiring “showstopper.” Each round presents a new opportunity for the Tarvin Tarts to shine and showcase their skills.

The Judges’ Verdict

The fate of the Tarvin Tarts and their Parisian Pina Colada Tarts rests in the discerning hands of GBBO judges Paul Hollywood and Prue Leith. Their expertise and palates will determine which tart is crowned the star of Episode 3.

The Parisian Pina Colada Tart Showstopper

The climax of Episode 3 arrives with the “showstopper” round, where the Tarvin Tarts unveil their most ambitious and visually stunning Parisian Pina Colada Tarts. Expect a feast for the eyes as contestants present their interpretations of this exotic delight. These tarts are not just desserts; they are works of art.


The “Parisian Pina Colada Tart for the Tarvin Tarts” is a testament to the creativity and ingenuity that defines the GBBO. This episode encapsulates the essence of baking as an art form and celebrates the diverse talents of the Tarvin Tarts.

Prepare to be enchanted by the harmonious fusion of French elegance and tropical vibrancy. GBBO Episode 3 promises to transport you to a world where every bite of the Parisian Pina Colada Tart is a journey to paradise.

Sweet Shortcrust Pastry

Recipe by Jo


Prep time


Cooking time






  • 75g icing sugar, sifted

  • 2 egg yolks

  • 120g unsalted butter, softened

  • 1/2 tsp baking powder

  • pinch fine salt

  • 250g plain flour, sifted

  • 2 tbsp cold water- may need slightly less, usually 20-30 mls


  • Beat the butter in a mixer until soft, then add egg yolks and when beaten in add the icing sugar.
  • Mix the icing sugar, egg yolks, creamed butter, baking powder and salt in a large bowl.
  • Add the flour and rub in with fingertips until the mixture becomes sandy.
  • Add the water then mix and press together in the bowl if necessary.
  • Place the dough on a lightly floured worksurface and knead gently by hand until well blended or knead in the bowl.
  • Wrap in film and chill for 10 minutes minimum before rolling out.
  • Butter the tart tin

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