Step 1-Grease a loose base flan tin, around 24cm in diameter and place to one side ready to use later on.

Step 2-Start preparing the pastry by adding the unsalted butter and plain flour in a bowl before mixing together using your hands. You should do this until it starts to look like breadcrumbs. Then add in the sugar and a pinch of salt and stir the mixture until it is well combined. Before adding the egg, make a well in the centre of the mixing bowl. Then add in the egg and use a fork to mix it in with the rest of the mixture. Once the pastry starts to bind, again use your hands to knead the dough until it is smooth. Wrap the dough in clingflim and leave in the refrigerator for at least an hour until it is a lot firmer.

Step 3- Dust your kitchen surface with flour and roll the pastry out so it is a few inches wider than the tart tin you are using. Use the rolling pin to place the pastry over the tin. Press it in to the base of the tin carefully. Place the tin on a baking tray with baking paper and refrigerate until the pastry firms up again. At this point you can preheat the oven to 180 degrees celcius.

Step 4-Take the tart base out of the fridge, line it with a piece of baking paper as well as filling it with baking beans. Bake in the oven for about 20 minutes. Once it has baked, remove the baking beans and the baking paper. Place it back in the oven for no more than 5 minutes to brown the base of the pastry.

Step 5- To help avoid the bottom of the pastry getting soggy, brush the inside of the tart with an egg yolk which will combat the problem. Bake again in the oven for 5 minutes to help it dry out.

Step 6-Turn the oven down to about 130 degrees celcius. Now you can start making the custard for the filling of the tart. Take the single cream and he whole milk and add them to a saucepan on a medium heat. Add in the vanilla extract and allow the mixture to simmer. In a separate bowl, add the 8 egg yolks and the caster sugar and whisk them together. Once you are happy that the cream has simmered for long enough, pour it over the egg yolk and sugar mixture, whisking constantly as you do so.

Step 7-To avoid any spillage, we recommend that you leave the tart base in the oven. This means you will easily be able to pour the custard mixture in without spilling any on your kitchen floor! Grate some nutmeg on the top of the custard filling and bake for no more than 40 minutes until you can see the custard setting around the edge but still with a bit of a wobble in the middle.

Step 6-Remove from the oven and set aside to cool. Serve as you like or perhaps with some cream drizzled on top.

Step 1-Start making this delicious chocolate and chilli tart by preparing the pastry case. Add the flour, unsalted butter, ground almonds and icing sugar in to a mixing bowl. Add the egg and mix together well without using your hands when possible. Once it is well mixed, wrap it up in a piece of cling film and place it in the fridge for around 1 hour.

Step 2-Now the pastry is prepared and put to one side, you can start preparing the delicious filling. Add the 150ml of milk and 350ml of double cream to a saucepan and bring to the boil. Once it has reached this point, add the chilli flakes, take it off the heat, and allow the mixture to soak up the flavour of the chilli for about an hour.

Step 3-Take your loose base tart tin and grease it with some of the leftover unsalted butter. Take the pastry out of the fridge and push it in to the corners of the tin ensuring it is evenly spread out. Line with baking paper and fill with baking beads ready for baking.

Step 4-Set your oven to 190 degrees celcius/Gas mark 5 and once it has heated, bake the pastry for around 10 minutes until it is a delicious golden brown colour. Take the baking beads out carefully and return to the oven for another 10 to 15 minutes to ensure the base cooks. Again, once the base turns a golden brown colour, you will know it is finished. Once you are happy the pastry is cooked, take it out of the oven and glaze it with the egg yolk. This will seal the pastry ready for the chocolate and chilli filling later on.

Step 5-Now you can move on to the chocolate mixture which will form part of the filling. Take the 400g of dark chocolate and add it to a mixing bowl. Take the chilli cream which should have been infusing for the past hour and bring it back to the boil. Once it has reached the right temperature, pour it over the chocolate and stir in until the dark chocolate is completely melted. Add the beaten eggs in at the end and mix in.

Step 6-Turn your oven down to around 150 degrees celcius/Gas mark 2. Take the chocolate filling and pour it in to the pastry case you prepared earlier. Place it in the middle of your oven carefully and allow it to cook for 15 to 20 minutes until the filling is set. Once you are happy the mixture is set, take the tart out of the oven and allow to cool on the side, but do not put it in the fridge.

Step 7- We’re nearly there now! It is time to serve this delicious chocolate tart. Slice the tart with a knife and serve it with a serving of crème fraiche and the zest of a lime. Now you can take a bite of this delicious chocolate and chilli tart and you’ll love it!

Step 1-Preheat your oven to 170 degrees and grease/line a 20cm loose base cake tin with baking paper.

Step 2-Add the 200g of almonds to a food processor and blend until they are finely ground. Be sure not to overdo them as they will become sticky.

Step 3-Add the 200g of dark chocolate and 175g of unsalted butter to a bowl and melt over a pan of hot water. Ensure the bowl doesn’t come in to contact with the water.

Step 4-Separate the eggs and whisk the 4 egg yolks and 70g of caster sugar until it forms a thick paste, this should take no more than 5 minutes with an electric whisk.

Step 5-Fold the chocolate mixture along with the ground almonds in to the sugar and egg mixture.

Step 6-In another bowl, whisk the egg whites until they are stiff and add these to the cake mixture as well.

Step 7-Pour the mixture in to your 20cm loose base cake tin and bake for 25 to 30 minutes to cook well. You can adjust this depending how well you like your cake cooked. Allow the cake to cool for 5 minutes before removing from the tin.

Step 8-All there is left to do is enjoy a slice of this Gluten Free Coffee Cake with Dark Chocolate to celebrate UK Coffee Week!

Step 1-Take the ginger biscuits and place them in a food bag. Crush them until they are in fine pieces. Once you are happy that the biscuits have been crushed in to fine pieces, add them to a mixing bowl along with the 50g of butter which should have been melted. Stir well until the biscuits and butter have combined.

Step 2-Add the biscuit mixture to a fluted flan tin and ensure the biscuit mixture is firmly pressed down against the base of the tin. You can do this by using a palette knife or a spoon. Once this is done, place it in the fridge to chill while you prepare the rest of the ingredients.

Step 3-In another mixing bowl, add the light soft cheese, the greek yoghurt, caster sugar, lemon zest and lemon juice and whisk until they are well combined and the mixture looks creamy. Add this on to the biscuit base which has been chilling in the fridge and smooth the top. Ensure it rests in the fridge for at least 1 hour.

Step 4-Add the strawberry jam to a saucepan and heat until it turns to a liquid consistency. Allow the mixture to cool for a bit.

Step 5-If you are using a loose base fluted flan tin, remove the base of the tin and the strawberry cheesecake tart will easily slide out. If not, carefully remove the tart from the edge of the tin using a palette knife and gradually ease it out of the cake tin. Cut the tops off the strawberrys and slice in to quarters. Place the strawberrys on top of this delicious Strawberry cheesecake tart before coating the top of the tart with the strawberry jam from earlier!

Step 6-That’s all the work done, now you can serve your mum this delicious treat this Mother’s Day, and we’re sure she will love this fantastic Strawberry cheesecake tart recipe!

Step 1-Start by making the pretzel crust. Grind the 225g of pretzels in a food processor or wrap them in a tea towel and hit with a rolling pin until they are well ground. Pour the unsalted butter in to a mixing bowl, add the ground pretzels and use your hands tom mix together. Do this until the texture resembles wet sand. Firmly press the crumbs in to a 24cm large pie tin and chill the crust in the fridge.

Step 2-Now you can move on to the filling. Start by adding the 300g of sugar and 120ml of honey to a saucepan along with 120ml of water. Combine until the sugar is dissolved and it turns to a caramel (dark amber colour). Ideally you want the mixture to reach about 170 degrees celcius.

Step 3-Take the caramel off the heat and add in the 120ml of double cream, being very careful not to spill any of the caramel as it will start to bubble when the cream mixes with it. Ensure you whisk it as the cream is being poured in. After this add the 115g of butter, the vanilla extract and a pinch of salt and whisk again.

Step 4-Pour the filling in to your pie tin that you prepared earlier and leave it to set in the fridge for at least 5 hours.

Step 5-Nearly finished, all there is left to do is the topping. Add the double cream to a pan and heat until it starts to gently bubble, then pop in the dark chocolate and allow it to melt. Once melted, whisk until the mixture is glossy. Spread over the filling and allow it to set. That’s it, this delicious salted caramel pie is now ready to enjoy as part of your British Pie Week celebrations!