Daniel: "It's a little bit like a lemon tart, but it's butter and treacle." He lines bite-sized tart tins with sable pastry and blind-bakes them. For the filling, he browns butter before adding lemon and muscovado sugar, then passes the mixture through a sieve and fills the tart cases before chilling. He finishes each tart with a fresh raspberry and a drizzle of lemon juice. The dish is a traditional Liverpool tart, reimagined as a fine-dining pre-dessert bite.