"Inspired by a memorable dessert made by a very talented Greek chef, these tartlets are simple to make and totally sumptuous. First of all you taste the top layer of smooth custard with a little crunch from pine nuts; some of the semolina thickens the custard while the rest slowly sinks to the bottom of the tarts with the sultanas (golden raisins) and most of the zest to create a soft, cakey citrus layer, all encased in buttery, crunchy filo and infused with the sweetest honeyed orange blossom syrup."
Credit: The Natural Baker by Henrietta Inman. Published by Jacqui Small, an imprint of The Quarto Group (£20). Out now.