No one can say no to this sweet Greek pastry, especially if offered at a party.

"Make this delicate pastry a day ahead and refrigerate it overnight to firm up. The custard also needs to be refrigerated overnight to thicken. Its silky texture makes the planning ahead well worth it," says Phoebe Wood.

Not sure what to do with those ruby-red stalks? Sure, you could turn them into a pie or crumble, or you could try this rhubarb custard slice. The sweet-sour stalks add a brightness and zing that perfectly complements the creamy custard and buttery base.

This simple and elegant dessert is a great way to use up leftover filo pastry.

Lucy Nunes shares her tart take on this homey Italian classic.

Begin this recipe at least 3 hours ahead.

Nuts, chocolate, berries, this pudding has it all!

Emma Knowles bakes with classic Japanese flavours - playing on sour and savoury notes with yuzu and black sesame.

Emma Knowles shares this sweet and sticky custard doughnut - perfect for your next high tea!

Who can say no to custard? Emma Knowles elevates the sweet staple with citrus.

A rich and festive step up from your standard carton of custard.

As the nights start to cool down, this baked custard will keep you nice and warm.

"A cheat's creme patissiere is the perfect foil for tart rhubarb and sweet jammy strawberries." – Phoebe Wood

This nifty dessert uses leftover panettone from your Christmas feast.