Luxe dessert platter

To make bark, grease and line a 35 x 20cm flat baking tray with baking paper. Put dark chocolate in a medium bowl and microwave on Medium (50%) for 25-second increments, stirring with a metal spoon, until melted and smooth. Pour melted chocolate onto prepared tray and spread out thinly and evenly with a palette knife. Sprinkle over chopped craisins, pistachios, pretzels, rose petals and cachous. Chill in fridge for 20-30 minutes, or until set. Remove from fridge and snap into pieces.

Meanwhile, to make the tarts, fill half the tart shells with lemon curd and half with passionfruit curd. Top with mascarpone, blueberries and gold leaf.

To make the berry pavlovas, fill shells with berry coulis, then top with mascarpone and coconut chips.

Arrange bark, tarts and pavs on a large serving platter, adding accompaniments just before serving.