Epic desserts to satisfy a sweet tooth!

WE LOVE… LIVERPOOL TART pg50 // SOUR CHERRY CHEESECAKE pg52 // RHUBARB & CUSTARD TART pg53

For the vanilla panna cotta with honey griddled peaches, see page 53

By Andrew Kojima. Find out more about Andrew’s Japanese Cuisine course at www.learningwithexperts.com/ foodanddrink/courses/japanese-cuisine-andrew-kojima

Yuzu tart

MAKES ONE For the pastry 200g (7oz) plain flour 75g (2¾oz) caster sugar a pinch of salt 100g (3½oz) unsalted butter, diced 3 free-range egg yolks 1 egg white, for glazing For the filling 2 unwaxed lemons 50ml (2fl oz) yuzu juice 150g (5½oz) caster sugar 2 free-range eggs 150g (5½oz) unsalted butter For the topping freeze-fried raspberries black sesame seeds, toasted

1 Put the pastry ingredients (flour, butter, sugar, salt and egg yolks) in a food processor and pulse until it comes together. 2 Remove the dough and push it together into a ball, then flatten into a disc and wrap it in clingfilm. Place in the refrigerator for at least 30 minutes. 3 Preheat the oven to 190°C/Gas Mark 5. Roll out the pastry between two sheets of baking paper until about 5mm (¼in) thick, and use to line a greased 22cm (8in) fluted tart tin.

Refrigerate for a further 15-20 minutes until firm, then line with baking parchment and baking beans and blind bake for about 15 minutes until golden. 4 Remove the paper and baking beans, then brush the base with the egg white. Bake in the oven for a further 5 minutes, then remove and leave to cool. 5 To make the filling, finely zest the lemons, then place in a saucepan with the sugar. Add the juice of the lemons and the yuzu juice to the sugar mix, then add the eggs. 6 Cook slowly, as if making custard, either over a bain marie or a low heat on an induction hob. 7 Whisk the curd constantly until the eggs thicken (around 80°C/176°F), then remove from the heat and allow it to cool a little. 8 Whisk in the butter then, while the mixture is still warm, pour it through a sieve into the tart case (to remove the zest and any egg that has cooked).

Allow the mixture to cool to room temperature, then place it in the refrigerator so that the butter sets.

This will allow you to cut clean slices with a sharp knife. 9 Decorate with freeze-dried raspberries and toasted black sesame seeds.

Caramel, black pepper crunch with lime cream & raspberries

By Valentine Warner, in partnership with Allinson’s

SERVES 2-3

1 slice of Allinson’s Scandalous Seeds Bread 20g (¾oz) butter 4 tbsp caster sugar water 300g (10½oz) raspberries good grind of black pepper 150ml (5fl oz) double cream grated zest of 2 limes and juice of 1½ limes 1½ tbsp runny honey