Rhubarb, Tahini and Sesame Crumble with Stem Ginger Custard
The addition of tahini, ground almonds and sesame seeds in my crumble recipe adds such a lovely nuttiness which compliments the tartness of the rhubarb. Chopped stem ginger in a classic vanilla custard is also a complete game changer.
Dark Chocolate and Chestnut Tart with Coffee Cream
This chocolate and chestnut tart with a nutty base and coffee cream is so easy to make. It is rich, delicious, and completely plant based.