LE CREUSET HEART RECIPES

Preheat the oven to 180°C.

To make the pastry, add all the ingredients to a blender and blitz until it comes together to create a dough. Wrap it with plastic, knead slowly to form a disc and refrigerate for 30 minutes. Between two sheets of baking paper, roll the dough into a circle about 2cm larger than the Le Creuset Heart-Shaped Fluted Flan Dish. Push the pastry into the case, trim the edges and chill before baking. Prick the dough with a fork, line with baking paper and fill with dry beans, and bake for 15 minutes until lightly golden. Remove the beans and paper. Return to the oven for another 10 to 15 minutes.

Allow to cool before making the caramel. Add the sugar and water in a small Le Creuset Saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gains a caramel colour. Remove the pan from the heat and add the cream. It will bubble a little bit. Cook for about 1 or 2 minutes, stirring constantly with a wooden spoon until smooth. Remove from the heat and add the butter and salt flakes. Stir well until smooth. Let the caramel cool slightly and pour over the crust. Chill until the caramel has set.

For the chocolate ganache, heat the cream in a small Le Creuset Saucepan. As it begins to boil at the edges, pour over the chopped chocolate. Let sit for one minute, then stir until smooth. Pour the chocolate ganache over the layer of caramel. Spread it evenly and chill to set before serving. Sprinkle with sea salt flakes and serve.

Pre-heat the oven to 180°C/160°C fan/Gas Mark 4.

Sift the icing sugar and flour into a medium-sized bowl to remove any lumps, then stir in the ground almonds and lemon zest.

Whisk the egg whites until they form peaks and add to the almond mixture along with the vanilla extract and the melted butter. Combine the ingredients using a folding action then lightly stir in 2/3 of the raspberries.

Divide the mixture equally between the 6 cups and top with the remaining raspberries.

Bake in the centre of the pre-heated oven for 20-25 minutes or until the centre springs back when touched.

Allow the friands to firm up in the tin for a few minutes before turning out onto a cooling rack. To serve, dust with icing sugar.

Pre-heat the oven to 170°C/150°C fan/Gas Mark 3.

To make the cake, combine the olive oil, sugar, eggs, orange zest and vanilla extract together in a large bowl.

Add the flours, baking powder, bicarbonate of soda, cinnamon, salt and mix.

Stir in the chopped nuts, sultanas and grated carrot.

Pour the mixture into the tin and bake in the centre of the oven for 50-55 minutes or until the centre is firm and a skewer comes out clean. Leave the cake in the tin for 10-15 minutes before removing the springform cuff and transferring the cake from the base onto a wire rack to cool. For easy transfer of moist or sticky cakes lay a piece of baking paper over the base of the tin and fix the springform cuff over it.

To make the icing:

Blend the softened butter and cream cheese together in a bowl until smooth and creamy using a hand-held or stand electric mixer.

Beat in the fine lemon zest and juice. Once combined, add the icing sugar gradually and continue to beat until the icing is light and airy.

Split the cooled cake in half horizontally and spread 1/3 of the icing over the base, replace the top and cover the whole cake in the remaining icing. Use a palette knife to smooth over to ensure the heart shape is defined.

Decorate with chopped pistachios, dried fruit or edible flowers.