[Gluten free laminated toaster tarts inspired by the ones Mo could not eat as a child, filled with a tangy mixed berry compote and silky creme patissiere, finished with icing and sprinkles. Awarded a Paul Hollywood handshake.] 

{Mo}: "So my pastry is inspired by the toaster tarts you could get growing up. I've always wanted to have them." Paul Hollywood: "Were you not allowed them?" 

{Mo}: "Because I couldn't have them as they had gelatin in it. They look very disgusting to me now." Paul Hollywood: "Why are you making them for us then?" 

{Mo}: "I'm making it improved." Paul Hollywood: "Doing a better one?" 

Mo: "When I did like six folds, I feel like that's probably where I should stop. But I just want to fold it more cuz it's fun." 

Mo: "I don't know if I made enough custard, but we're just gonna go with it." 

Mo: "I'm stressed about maths. I'm just trying to figure out what sizes I want to do." 

{Mo}: "Just a bit of a tang. Got to have tang." 

Mo: "In the practice, sometimes some of them, like, exploded." 

Mo: "They look a bit raw. I'm going to take it out like two minutes before the end time, get it on the board and just get some icing and sprinkles on." 

Mo: "So it's got a berry compote with a vanilla custard inside as well." 

Mo: "I feel like it's a bit more exciting. I mean, I know I don't sound excited, but it's a bit nicer to know that you got it for a gluten free thing. That's nice."