Bosh (Ian Theasby and Henry Firth), served up delicious vegan Portuguese custard tarts on Ainsley’s Food We Love.

The ingredients for the pastry: plant-based spread, for greasing, 1 x 320g sheet dairy-free puff pastry, 40g caster sugar(for browning) or demerara sugar(for sprinking).

For the filling: 1 small lemon, 1 x 300g pack silken tofu, drained, 160ml oat cream, 190g icing sugar, 2og cornflour, 4 tsp vanilla bean paste, 40g biscoff spread and 15g tahini.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.