大象传媒

Nadiya pulls out all the stops as she turns her attention to sweet sensations for you to treat yourself.

First up is a magical custard tart with a creme brulee twist. Nadiya starts by making a shortcrust pastry laced with crushed hazelnuts for texture and salted pretzels for wow factor. Next, she makes a silky custard filling, which is oven baked, sprinkled with sugar and blowtorched, creating the signature creme brulee finish.

Next, Nadiya shifts her focus to bread, rustling up a fabulously fancy focaccia. She loves to bend the rules, so instead of sticking with a savoury flavour, she is going sweet. Her recipe takes its inspiration from the winning coffee and walnut combination often found in a cake. The springy light dough is laced with nuts, while the top is infused with an aromatic coffee and olive oil glaze, and finally decorated with a glorious coffee icing.

Biscuits are next on the agenda, and it's classic shortbread that is next in line for a makeover. Nadiya makes a foolproof biscuit dough but injects maximum flavour using lemon zest and fresh basil. Basil is light and fragrant, and Nadiya reminds us that it鈥檚 not just for pizza! Her light, buttery shortbread rounds are filled with a sublime filling of rich white chocolate and zesty raspberry jam, before being sandwiched together to create the ultimate bitesized treat.

Finally, Nadiya takes on one of the most classic flavour combinations of all time: chocolate and mint. But this isn鈥檛 about mint choc chip; Nadiya instead uses shop-bought mini rolls, blitzed up and squished together, to create an instant layer of cake. She then makes a minty cream filling and tops the entire dessert with fresh mint leaves, dipped in melted dark chocolate.

Also, Bolton-based pastry chef Dinesh Patel makes his signature Shrikhand cheesecake, which combines elements of a classic cheesecake with flavours found in a traditional Indian sweet treat.