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. Spiced pineapple tart with bay cream (pictured top) There are some items that you’re almost guaranteed to find in most kitchen cupboards – canned fruit is one. In my house, it’s usually pineapple or peaches, which are so handy for making last-minute desserts. Don’t skip the bay cream! It cuts through some of the sweetness, with warming herbal notes. Prep 20 min Cook 35 min Serves 9 1 x 320g sheet of ready-rolled, all-butter puff pastry 1 egg, beaten 1 x 435g can of sliced pineapple 50g light brown sugar ¼ tsp fresh grated nutmeg ½ tsp ground cinnamon 50g salted butter, melted For the bay cream 250ml double cream 1 tsp light brown sugar 5 fresh bay leaves Unroll the puff pastry on to a baking tray. Starting from one of the shorter ends, trim off four strips of pastry about 1cm wide. You’ll be left with one large square, and then the strips will make your frame. Brush the edges of the square with a little beaten egg, and lay the strips of pastry on top. You may need to trim some of the ends off to get a neat square. Prick the inside of the pastry frame all over with a fork and then put in the fridge to chill while you prepare the filling. Heat the oven to 200C (180C fan)/390F/gas 6. Drain the pineapples and keep the juice for another use. In a small bowl, mix the sugar, nutmeg and cinnamon together. Brush the pastry base with some of the melted butter and top with half of the sugar mixture. Arrange the slices of pineapple on top – you’ll have to cut some slices in half or quarters to fill in gaps. Brush the tops of the pineapple with more melted butter and sprinkle the remaining sugar on top. Brush the pastry frame with egg wash and bake for 30–35 minutes, until the pastry is well browned. Set aside to cool. For the bay cream, add the cream, sugar and bay leaves to a small pan and heat gently to dissolve the sugar. Remove from the heat, cover and let the bay infuse for at least 15 minutes. You can serve the cream chilled or gently reheat to serve warm. Creamy coconut and passionfruit tart Rich with coconut and brightened with passionfruit, this tart is great for a group with dietary requirements – it’s already vegan but can easily be made gluten-free by switching the biscuits in the base. Make sure the coconut cream is properly chilled so it whips up enough to fold into the filling. Prep 30 min Chill 5 hr Serves 8–12 For the crust 25g desiccated coconut 150g gingersnap biscuits 90g coconut oil, melted For the filling 30g cornflour 120ml oat milk 1 x 400ml can full-fat coconut milk 100g caster sugar 1 tsp vanilla bean paste 250g coconut cream, well chilled For the topping 2 passionfruits 1 tbsp caster sugar To make the crust, add the desiccated coconut to a small frying pan and toast for one to two minutes until lightly browned and fragrant. Add the gingersnaps to a food processor and blitz to fine crumbs. Pour into a bowl and mix in the toasted coconut. Stir in the melted coconut oil and mix until the biscuits are well coated. Pour the mixture into a 23cm fluted tart pan, pressing it in firmly and evenly. Put in the fridge to chill while you make the filling. Add the cornflour to a saucepan with two to three tablespoons of the oat milk. Mix until you have a smooth consistency. Add the rest of the oat milk, the coconut milk, sugar and vanilla. Heat gently, stirring frequently, until the mixture thickens. Once it starts bubbling, remove from the heat and pour into a clean bowl. Cover with plastic wrap that touches the surface and set aside to cool to room temperature then put in the fridge to chill completely. Once chilled, give it a good whisk by hand to remove any lumps. Add the coconut cream to a bowl and whip with an electric whisk until light and fluffy. Fold this into your coconut mixture and pour the whole thing on to the biscuit base. Chill in the fridge for four hours until set. To make the topping, add the passionfruit pulp and sugar to a small saucepan and heat until the sugar dissolves and looks syrupy. Let it cool completely before spooning it on top of the tart. Serve. Extracted from I’ll Bring Dessert: Simple, Sweet Recipes for Every Occasion by Benjamina Ebuehi, published by Quadrille (£24). To support the Guardian and the Observer buy a copy for £21.12 at guardianbookshop.com. Delivery charges may apply.