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
Scale
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.
