Dominic Chapman is the head chef and patron of The Beehive in White Waltham, Berkshire. He has been a head chef for Heston Blumenthal and has been awarded two Michelin stars. This is one of his favourite spring produce inspired recipes.

Passion Fruit Tart.

- Sweet Short Crust Pastry

450g Plain Flour

300g Butter

150g Icing Sugar

2 Egg Yolks

2 Whole Eggs

1 lemon zest

5g Salt

Method: Sift the flour and the salt. Quickly rub the butter in with the flour until the mixture resembles crumbs. Mix the sugar and lemon zest into the mixture, then add the egg yolks and eggs work everything together and rest for 1 hour.

-Tart Filling

18 Eggs

750g Sugar

400mls Passion fruit Juice

2 Lemon Zest

500mls Cream

Method:

Mix sugar with eggs, add rest of ingredients.

- The Tarts

Method:

Blind bake tarts bases at 150°C for 30 minutes. Make sure pastry is cooked. Fill tarts with filling and cook at 100°C for 45 minutes.

- Lemon Curd

4 Lemons juice and zest

200g sugar

100g butter

4 eggs + 2 yolks

Method:

Juice and zest lemons. Whisk sugar and eggs together. Add juice to egg mixture. Add butter and stir over a double boiler to thicken. Once thickened, pass through a fine sieve and store in a piping bag.

- Lemon Curd Sauce

Ingredients

100ml Lemon Juice

2 Eggs

1 Yolk

80g Caster Sugar

90g Diced Butter

Method

Whisk egg, caster sugar and lemon juice over a bain marie to a sabayon. Remove from the heat and mix in the butter till smooth and shiny.

- Praline Crumbs

Ingredients

100g Hazelnuts

100g Caster Sugar

Method

Toast the hazelnuts till golden brown then group them together on greaseproof paper on a heat proof tray. Slack the sugar with a little water in a thick bottomed pan. Heat to a dark caramel and pour over the hazelnuts to set them in the caramel. Allow to cool completely. Once cold and set, pulse in the robot coupe to form crumbs.

Serve the tart in the centre of a large plate with a drizzle of lemon curd sauce and a scattering of praline crumbs