If you’ve ever craved a dessert that perfectly balances nostalgic Aussie flavors with tropical brightness, then this Mango and Passionfruit Anzac Tart Recipe is going to be your new obsession. Combining the classic crunch and warmth of Anzac biscuit crumbs with the vibrant sweetness of juicy mangoes and the tangy zing of passionfruit, this tart offers a delightful contrast of textures and flavors. It’s an effortless way to bring sunshine to your table, whether you’re feeding friends or treating yourself to something special. Trust me, once you try this Mango and Passionfruit Anzac Tart Recipe, it might just become your go-to showstopper dessert.
Ingredients You’ll Need
The ingredient list for this Mango and Passionfruit Anzac Tart Recipe is refreshingly straightforward, yet each element plays a crucial role in building layers of flavor, texture, and color. From the hearty oats and coconut that form the perfect base to the luscious tropical fruits that crown the tart, every ingredient is essential.
- Rolled oats: Adds rustic texture and nuttiness to the crust, giving that classic Anzac crunch.
- Desiccated coconut: Brings a hint of sweetness and a chewy bite to the base.
- Plain flour: Acts as a binding agent to hold the base together firmly.
- Brown sugar: Gives the crust a rich, caramelized flavor that complements the fruit topping.
- Golden syrup: Adds moisture and sticky sweetness while creating that perfect chewiness.
- Unsalted butter: Provides richness and helps bind the crust ingredients.
- Baking soda: A small touch helps lighten the base texture subtly.
- Boiling water: Activates the baking soda for the crust’s perfect consistency.
- Ripe mangoes: Offer juicy sweetness and vibrant orange color to the filling.
- Passionfruit pulp: Brings tangy brightness and aroma that lifts the tart.
- Caster sugar: Sweetens the fruit filling just right without overpowering.
- Cornstarch: Thickens the fruit mixture to a glossy, sliceable consistency.
- Water: Helps dissolve the cornstarch and blend flavors smoothly.
- Double cream: Adds richness and creaminess to balance tartness.
- Vanilla extract: Enhances the overall flavor with warm, inviting notes.
How to Make Mango and Passionfruit Anzac Tart Recipe
Step 1: Prepare the Anzac Crust
Start by preheating your oven to 160 degrees Celsius (320 degrees Fahrenheit). In a large bowl, combine the rolled oats, desiccated coconut, plain flour, and brown sugar to create the dry base mix. Melt the butter and golden syrup together gently on the stove or in the microwave, then dissolve the baking soda in the boiling water and stir this into the melted mixture. Pour the wet ingredients into the dry mix and stir well until everything is evenly coated and sticky. Press this mixture firmly into the base of a lined tart pan, ensuring an even thickness. Bake for about 12 to 15 minutes until golden and fragrant, then leave it to cool completely while you prepare the luscious fruit filling.
Step 2: Make the Mango and Passionfruit Filling
In a saucepan, combine diced mangoes, passionfruit pulp, caster sugar, cornstarch, and water. Stir continuously over medium heat until the mixture thickens and becomes glossy. This usually takes around 5 to 7 minutes. Remove from heat and gently fold through the double cream and vanilla extract for a creamier, more luxurious texture. Allow this filling to cool slightly so it thickens further before assembling the tart.
Step 3: Assemble and Chill
Once the crust is completely cool, pour the mango and passionfruit filling over it, spreading it evenly with a spatula. Cover the tart loosely with plastic wrap and refrigerate for at least 2 hours or until the filling is set and the tart is nicely chilled. This resting time allows all the flavors to meld beautifully and the tart to firm up so every slice holds together perfectly.
How to Serve Mango and Passionfruit Anzac Tart Recipe
Garnishes
For a finishing touch, sprinkle toasted coconut flakes or a scattering of fresh passionfruit seeds on top to add crunch and enhance the tropical vibe. A few fresh mint leaves placed artfully can also lift the presentation and add a refreshing aroma that pairs wonderfully with the sweet and tangy fruit filling.
Side Dishes
This tart shines on its own but pairs exceptionally well with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an added burst of flavor, a side of lightly macerated berries complements the mango and passionfruit beautifully and makes the dessert even more vibrant on the plate.
Creative Ways to Present
Try serving individual tartlets for effortless entertaining or cut the tart into bite-sized squares for a casual party platter. You can also drizzle with passionfruit syrup or a honey glaze to give it a glossy finish that will wow your guests. Serving chilled with a contrasting crunchy biscuit on the side creates a delightful textural combo that’s seriously addictive.
Make Ahead and Storage
Storing Leftovers
Your Mango and Passionfruit Anzac Tart can be stored covered in the refrigerator for up to 3 days. Keeping it chilled helps maintain the filling’s firmness and the crust’s delightful crunch. Just bring it to room temperature for 10 minutes before serving to fully enjoy its flavors.
Freezing
While the crust may soften slightly upon freezing, you can freeze the tart wrapped tightly in plastic wrap and foil for up to 1 month. Thaw it overnight in the fridge before serving. For best results, freeze the crust and filling separately if you want to preserve the crispness of the base.
Reheating
This tart is best enjoyed cold or at room temperature, so reheating is not recommended as it may compromise the texture of the filling and crust. Simply let frozen tart thaw gently and serve with your favorite accompaniments.
FAQs
Can I use frozen mango instead of fresh?
Yes, frozen mango works fine! Just make sure to thaw and drain any excess liquid before mixing it into the filling to avoid a watery tart.
Is there a vegan substitute for the butter and cream?
Absolutely! Use coconut oil in place of butter and coconut cream or a plant-based cream alternative instead of double cream to keep this tart vegan-friendly while still delicious.
Can I make this tart gluten-free?
Yes, swap the plain flour with a gluten-free flour blend and ensure your oats are certified gluten-free. This way you won’t miss out on the classic Anzac texture.
How tart is the passionfruit flavor?
Passionfruit adds a bright and refreshing tang that balances the sweetness of the mango beautifully without overpowering the dessert.
Is this tart suitable for kids?
Definitely! This Mango and Passionfruit Anzac Tart Recipe is a fun way to introduce kids to tropical fruits and classic Aussie flavors all in one tasty bite.
Final Thoughts
If you’re looking for a dessert that’s bursting with tropical sunshine and nostalgic charm, this Mango and Passionfruit Anzac Tart Recipe is the perfect pick. It’s deceptively simple to make but delivers a wow-worthy presentation and flavor that’ll brighten any day. Give it a try—your friends and family will be asking for seconds in no time!
Print
Mango and Passionfruit Anzac Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
This Mango and Passionfruit Anzac Tart combines the nostalgic crunch of a traditional Anzac biscuit crust with a luscious, tropical fruit filling of mango and passionfruit. The buttery, oat-based tart shell is filled with a vibrant, tangy-sweet mixture, then topped with a smooth vanilla cream, making it a perfect dessert that is both refreshing and indulgent.
Ingredients
For the Anzac Tart Crust
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1 cup plain flour
- 1/2 cup brown sugar
- 1/4 cup golden syrup (or honey as a substitute)
- 1/4 cup unsalted butter
- 1/2 teaspoon baking soda
- 1 tablespoon boiling water
For the Mango and Passionfruit Filling
- 2 ripe mangoes, peeled and diced
- 1/2 cup passionfruit pulp (fresh or store-bought)
- 1/4 cup caster sugar (adjust depending on the sweetness of the fruit)
- 2 tablespoons cornstarch
- 1/2 cup water
For the Topping
- 1/2 cup double cream (or heavy cream)
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust. In a large mixing bowl, combine the rolled oats, desiccated coconut, plain flour, and brown sugar. In a small saucepan, gently heat the golden syrup and unsalted butter until melted and combined. In a separate small bowl, dissolve the baking soda in the boiling water, then add it to the melted syrup mixture. Pour the wet ingredients into the dry mixture and stir thoroughly until the dough is well combined.
- Bake the crust. Press the dough evenly into the base and up the sides of a tart pan to form the tart shell. Bake in a preheated oven at 180°C (350°F) for about 12 to 15 minutes or until golden brown and set. Remove from the oven and allow to cool completely.
- Make the mango and passionfruit filling. In a saucepan, combine diced mangoes, passionfruit pulp, caster sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy. Remove from heat and allow to cool slightly.
- Assemble the tart. Pour the cooled fruit filling over the cooled tart shell, spreading it evenly. Refrigerate for at least 1 hour to allow the filling to set completely.
- Prepare the cream topping. In a bowl, whisk the double cream with vanilla extract until soft peaks form. Just before serving, spread or pipe the whipped cream over the set fruit filling.
- Serve. Slice the tart into 8 servings and enjoy a refreshing, tropical twist on the classic Anzac biscuit dessert.
Notes
- Adjust caster sugar in the filling depending on the sweetness of the mangoes and passionfruit to balance tartness.
- For a firmer crust, you can bake it a few minutes longer but be careful not to burn the coconut.
- The tart is best served chilled and should be consumed within 2 days for optimal freshness.
- You can substitute double cream with coconut cream for a dairy-free variation, though the texture may differ slightly.
- Make sure the filling has cooled completely before adding the cream topping to prevent it from melting.
