Pear tart and banoffee pavlova: Chetna Makan’s easy baking recipes

Two effortless baked puddings to see you as a result of early autumn. To start with, my banana chocolate pavlova, a dreamy mix of banoffee on a chocolate-flavoured meringue – the combination of crunch, cream and caramel would make it outstandingly decadent, belying its simplicity. The tarte tatin, meanwhile, is excellent at this time of the 12 months, making use of seasonal pears, which, when cooked with the star anise caramel, absorb the heat of the spice. Dim chocolate and hazelnuts increase drama, as do lashings of fresh new cream or ice-product.

Banoffee chocolate pavlova (pictured top)

Banana and toffee is a combination I can’t say no to, specifically if it’s served on chocolate-flavoured meringue. This dessert disappears in seconds as soon as it hits the desk in our household.

Prep 20 min
Prepare dinner 1 hr 30 min
Serves 8

For the meringue
4 egg whites
200g caster sugar
1 tsp cornflour
100g dark chocolate (70 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cocoa solids), melted and a little bit cooled

For the topping
3 tbsp unsalted butter
4 bananas, peeled and halved lengthways
4–6 tbsp salted caramel sauce
500ml double cream
2 tbsp caster sugar

Warmth the oven to 120C (100C lover)/240F/gasoline reduced. Line a baking tray with nonstick baking paper. Attract a 20cm circle on the paper and flip it around, so the pencil mark is on the base, but nevertheless obvious.

In a bowl, whisk the egg whites to gentle peaks, then whisk in the caster sugar a tablespoon at a time, right up until combined. Include the cornflour, whisk until finally the mixture is shiny and stiff, then drizzle in the cooled melted chocolate and fold in gently – be mindful not to overmix.

Spread the meringue on the well prepared tray, within the confines of the circle and in the condition of a crater, so the sides are a tiny greater than the middle. Bake for an hour and a half, until eventually crisp and dried out, then eliminate and leave to awesome.

Heat the butter in a saucepan, then increase the bananas and cook dinner, stirring gently, for two or 3 minutes, until eventually caramelised on each sides. Established apart to interesting.

When you are all set to provide, whip the product and sugar to soft peaks. Put the meringue on a serving plate and spoon the product more than the prime. Prime with the caramelised bananas, drizzle more than the caramel sauce and provide immediately.

Pear, chocolate, star anise and hazelnut tarte tatin

Chetna Makan's pear, chocolate, star anise and hazelnut tart tarte tatin. — Photograph: Ola O Smit/The Guardian. Foods stylist: Flossy McAslan. Prop stylist: Kitty Coles. Meals assistant: Sophie Denmead.

A perfect way to conclude a meal: a flaky pastry base with delicate pears protected in star anise caramel, nuts and chocolate.

Prep 20 min
Cook dinner 1 hr 10 min
Serves 6

1 x 320g pack all set-rolled puff pastry
70g unsalted butter
100g caster sugar
1 tsp ground star anise
4–6 pears, peeled, halved lengthways and cored
50g roasted, chopped hazelnuts
50g darkish chocolate (70 {d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} cocoa solids), roughly chopped
1 egg, flippantly beaten

Right before you commence cooking, unroll the pastry. Choose a 20–23cm ovenproof frying pan and slice out a circle of pastry the dimensions of the pan. Set the pastry on a tray and refrigerate until finally desired.

Heat the oven to 180C (160C enthusiast)/350F/gasoline 4. Place the butter and sugar in the frying pan, cook dinner on a low heat for 5 to six minutes till caramelised, then stir in the star anise.

Acquire the pan off the heat and lay the pear halves minimize aspect up on major of the caramel, maintaining their slim finishes in the centre. Brush some of the caramel more than the pears, then bake for 30 minutes, until the pears are delicate.

Sprinkle the hazelnuts in the gaps in between the pears, then scatter over the chocolate. Put the pastry circle on top rated and tuck it down at the edges of the pan all around the pears.

Utilizing a knife, make cuts all around the pastry to allow out steam, then brush with overwhelmed egg and bake for 25–30 minutes, right until golden. Leave it to rest for a moment, then change out on to a plate, slice and provide.

Recipes extracted from Chetna’s Effortless Baking: With a Twist of Spice, posted by Octopus at £20. To order a duplicate for £17.40, go to guardianbookshop.com