Store-cupboard heaven: a no-bake, creamy coconut and passionfruit tart with a biscuit base, and a simple and adaptable spiced pineapple tart with bay cream
I’ve always felt that dessert is the best part of a meal. And I’m typically the designated dessert person – the one who volunteers to bring along something sweet. It’s a role I take very seriously. My new book is full of the recipes I make for those cosy dinner parties with friends, for church potlucks, last-minute get-togethers, weekend lunches, big family gatherings and everything in between. These two tarts put store-cupboard staples and tropical fruits to work for an easy, refreshing end to any meal.
