Tarts

A strong vegan counterpart to its blueberry cousin, this ravishing tart has a rustic pastry base, a coconut macaroon filling, and a layer of caramelised peach compote, finished with a sprinkle of toasted desiccated coconut.

This appealing rustic tart has a crimped, buttery pastry base and a soft filling made with lemon muffin sponge and succulent blueberries, finished with a crunchy shortcake crumble. A seasonal favourite.

A Portuguese classic that has crossed the channel in a big way - this egg custard tart uses a traditional Portuguese recipe that won't disappoint!   Best when heated in a convection oven at 180°C for ten minutes.