When it’s in season, rhubarb is a triple threat of colour, flavour and texture. When introduced to sugar and heat, these bright pink stalks soften and release their tart, piquant flavour – the perfect antidote to the cold weather at the start of the year. Lani macerates sliced stalks with a hit of star anise to decorate the top of her tart, before liberally brushing them with a rhubarb-flavoured jelly for a shiny finish. Cut into it and you’ll reveal a thick layer of ginger-flavoured custard, which offers a soothing, indulgent, creamy contrast to the shocking pink layer above. Rhubarb tarts are always a huge hit on Instagram, with the stalks painstakingly arranged in pleasingly geometric designs. While Lani has gone for a beautiful circular arrangement, the stalks can be laid out to create all sorts of eye-catching patterns.

Blood oranges are a rare treat, coming into season during the winter and only hanging around until spring. If you can get your hands on some then the striking flecks of red will add bags of wow-factor to the finished tart, but regular oranges work fantastically well too. The segments of citrus are embellished with a blood orange jelly, and the chocolate filling is perfectly set so there’s just a slight wobble to it when cooked. A stunning iteration of the classic combination of chocolate and orange.

Meyer lemons are sweeter than run-of-the-mill lemons and are a result of crossbreeding lemons with mandarins. This means they’re incredible in desserts, providing all that lemony flavour without the accompanying overpowering tang. Lemon curd has been paired with meringue since the nineteenth century, and the lemon meringue pie remains an incredibly popular dessert to this day. By using Meyer lemons, Lani packs as much flavour as possible into the curd, before piping blobs of Swiss meringue on top with a French star nozzle to create those beautiful ridges. For added drama, the meringue is quickly brushed with the heat of a blowtorch to emphasise the pattern.