• Pre-heat oven to 170 degrees. Grease your tart tin with butter and line with chocolate pastry. Trim edges and chill for 30 minutes.
• Place a sheet of baking paper on top of chill pastry, fill with baking beans and blind bake for 15 minutes. Remove from oven and Cool while preparing the next step.
• Cream butter until light and creamy, then add sugar and mix well.
• Add egg and mix well.
• Add almond meal, flour, cocoa powder, mix to combine.
• Add chocolate, vanilla, gin and gently mix.
• Spread frangipane past over pastry shell. Place berries over the top and finally almonds.
• Bake for 45 minutes until frangipane has just cooked.
• Serve with a dollop of whipped cream.
• Note: you can omit the gin and chocolate chunks if preferred – it will still be delicious and decadent.

• Preheat the oven to 170'
• Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
• Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
• Allow it to cool while making the frangipane.

Frangipane

• Cream butter and sugar together until light and fluffy.
• Add egg and egg yolk and mix well to combine.
• Add lemon zest.
• Stir through almond meal and flour until well combined.
• Stir through pear, ginger and 2 Tbs pistachio's.

Assemble

• Spoon frangipane mix around pastry base and smooth over.
• Bake for 30 minutes till golden.
• Dust with icing sugar and 2 Tbs pistahio's to serve.

• Preheat the oven to 170'
• Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
• Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
• Allow it to cool while making the frangipane.
• Remove skin from orange and evenly slice into rounds.

Frangipane

• Cream butter and sugar together until light and fluffy.
• Add egg and egg yolk and mix well to combine.
• Add vanilla extract and orange zest
• Stir through almond meal and flour until well combined.

Assemble

• Evenly place prunes on pastry base.
• Spoon frangipane mix around pastry base and smooth over.
• Place orange slices on top of frangipane mix.
• Bake for 30 minutes till golden.
• Dust with icing sugar to serve.

• Preheat oven to180'.
• Grease tart tin and line with pastry, fill any gaps and trim well. Place this in the fridge to rest for 30 minutes – this will ensure minimal shrinkage.
• Take the pastry lined tart tin and Laine with baking paper and place baking beads on top. Bake for 15 minutes, then remove baking beads and paper to further bake for 5 minutes. Brush immediately with 2 Tbs cream to seal pastry and allow to cool while making the filling.
• In a large bowl whisk together eggs, sugar, and remaining cream, then add lemon juice and zest and mix.
• Pour into tart case and bake until just set – a little wobbly is best as it will continue to set as it cool.

Serve with creme fraiche or chilled cream and candied lemons.

• Preheat oven to 180'. Line a baking tray with baking paper.
• Using a cookie cutter, cut out an even amount of rounds. Then, on half the rounds, cut out the centre using a pipping nozzle.
• Bake until lightly golden, allow cool before assembling.
• Spread a teaspoon of jam onto the base cookies, add top piece and lightly press down.

Serve as is or with a light dusting of icing sugar.

• Preheat the oven to 180' and grease an ovenproof dish.
• Squish the pain au chocolat into your dish.
• Beat the egg yolks and sugar together in a large bowl, until pale.
• In a large pot, pour milk, cream and vanilla extract into pan and simmer.
• Whisk the hot milk mixture into the egg yolks and pour over the pain au chocolate. Leave for 20 minutes to soak.
• Scatter over sugar and bake for 25minutes until golden and custard is just set.
• Sprinkle with extra sugar to serve.

Pears

•  Peel and core pears.
• In a pot large enough to house 5 pears and poaching liquid, place sugar, water and spices and heat to dissolve sugar. 
• Cook pears in the poaching liquid until just tender.  Remove liquid and allow to cool.
• Continue to cook poaching liquid until reduced by 2/3's.  Reserve this for glazing the pears once the tart has been cooked.

Pastry

• Preheat the oven to 170'
• Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
• Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
• Allow it to cool while making the frangipane.

Frangipane

• Cream butter and sugar together until light and fluffy.
• Add egg and egg yolk and mix well to combine.
• Add vanilla extract
• Stir through almond meal and flour until well combined.

Assemble

• Spoon frangipane mix around pastry base and smooth over.
• Place pears evenly, on top of the frangipane mix.
• Bake for 30 minutes till golden.
• Once cooked, glaze with poaching liquid reduction.  
• Decorate with toasted sliced almonds.

• Slice loaf into 2cm thick pieces (you can make it thicker if wanted)
• In a rectangle tray, mix egg, vanilla and milk until smoothly combined.
• Place slices of sourdough into soak up the eggy mix – 5 mins per side.
• Meanwhile, cut apples into wedges and saute in a pan with butter and cinnamon until just soft.
• In a large fry pan, heat butter and a little oil and fry french toast off in batches (keep warm in the oven if needed).
• Serve layered with apples and a dollop of yoghurt and drizzle of maple syrup.
• This will serve 2 hungry people or 4 lightly