Description
This Mango and Passionfruit Anzac Tart is a tropical twist on the classic Anzac biscuit, combining the traditional oat-based base with a creamy, tangy filling of mango and passionfruit. A perfect balance of sweetness and tartness, this tart is a great choice for dessert at a summer gathering or for celebrating special occasions.
Ingredients
Scale
For the Anzac Base:
- 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
- 1/2 cup double cream (or heavy cream)
- 1 teaspoon vanilla extract
Instructions
-
Make the Anzac Base:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch tart tin with removable bottom with baking paper. - Prepare the Oat and Coconut Mixture:
In a large bowl, combine the rolled oats, desiccated coconut, flour, and brown sugar. - Melt Butter and Syrup:
In a small saucepan, melt the butter and golden syrup over medium heat, stirring occasionally until smooth. - Activate the Baking Soda:
In a small bowl, dissolve the baking soda in the boiling water and then stir into the melted butter and syrup mixture. - Combine the Mixtures:
Pour the wet mixture into the dry ingredients and stir until fully combined. - Press into Tart Tin:
Transfer the mixture into the prepared tart tin. Press the mixture evenly into the base and slightly up the sides of the tin to form a crust. - Bake:
Bake the crust in the preheated oven for 10-12 minutes, or until golden brown. Once baked, remove from the oven and let cool completely.
Make the Mango and Passionfruit Filling:
- Prepare the Fruit Puree:
In a blender or food processor, blend the mango cubes and passionfruit pulp until smooth. If you prefer a smoother filling, you can strain the mixture to remove any pulp or seeds. - Cook the Filling:
In a medium saucepan, combine the mango-passionfruit puree, sugar, and cornstarch. Stir to combine.
Add the water and cook over medium heat, stirring continuously, until the mixture thickens and starts to bubble (about 5-7 minutes). - Add the Cream:
Remove the pan from the heat and stir in the cream and vanilla extract. Mix until smooth. - Cool the Filling:
Let the filling cool slightly to room temperature. Once cooled, carefully pour it into the cooled Anzac crust.
Assemble and Chill:
- Fill the Tart:
Pour the mango and passionfruit filling into the cooled Anzac crust, spreading it evenly with a spatula. - Chill:
Refrigerate the tart for at least 2 hours, or until the filling is firm and set.
Serve:
Before serving, garnish with extra passionfruit pulp, thin slices of fresh mango, or mint leaves for decoration. Slice and enjoy the tropical goodness!
- Preheat the Oven:
Notes
- Mango and Passionfruit Variations: If fresh passionfruit isn’t available, you can substitute it with passionfruit juice or use frozen mango for the filling.
- For a More Creamy Tart: Add a little more cream or substitute some of the water with coconut milk for a tropical flavor twist.
- Make-Ahead: The tart can be made a day ahead and stored in the fridge. Just garnish with fresh fruit before serving to keep it looking fresh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of tart)
- Calories: 320 kcal
- Sugar: 25g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg