Mango and Passionfruit Anzac Tart Recipe

If you love desserts that sing with tropical flavor and have a tempting, chewy crunch, this Mango and Passionfruit Anzac Tart is about to become your new obsession. Imagine the golden, buttery base inspired by the iconic Anzac biscuit, cradling a silky mango and passionfruit curd that’s both tangy and sweet, all topped with clouds of whipped cream or fresh fruit. Every slice is a celebration of color and sunshine, perfect for impressing guests or treating yourself to something special.

Ingredients You’ll Need

The beauty of this Mango and Passionfruit Anzac Tart lies in its simple, honest ingredients—each one chosen for the way it elevates flavor, texture, or color. Let’s take a look at what you’ll need and why every element matters.

• Rolled oats: These form the heart of the Anzac crust, lending a nutty chew and classic cookie-like texture.
• Desiccated coconut: Adds a subtle, sweet toastiness and a hint of tropical flair to the crust.
• All-purpose flour: Holds the base together and gives it structure.
• Brown sugar: Brings a caramel note and helps the crust crisp up as it bakes.
• Unsalted butter: Provides richness and that melt-in-your-mouth quality to both the crust and filling.
• Golden syrup: The secret to true Anzac flavor—sticky, sweet, and slightly toasty. Sub with honey or maple syrup if needed.
• Baking soda: Gives the crust a bit of lift and lightness.
• Boiling water: Activates the baking soda for the perfect crust rise.
• Mango puree (fresh or canned): Delivers a vibrant, sunny color and natural sweetness to the filling.
• Passionfruit pulp (fresh or canned): Offers tropical tang and a touch of crunch if you include the seeds.
• Granulated sugar: Balances the tartness of the fruit for a smooth, sweet finish.
• Cornstarch: Thickens the curd to sliceable perfection.
• Lemon juice: Lifts the flavors and adds brightness to the creamy filling.
• Large egg yolks: Create a luscious, custardy texture that holds the tart together.
• Optional toppings (whipped cream, fresh mango, extra passionfruit, toasted coconut): For a show-stopping finish and extra bursts of flavor.

How to Make Mango and Passionfruit Anzac Tart

Step 1: Prepare the Anzac Crust

Start by preheating your oven to 350°F (175°C). In a large bowl, toss together the rolled oats, desiccated coconut, flour, and brown sugar. In a small saucepan, melt the butter with the golden syrup over low heat; this infuses the butter with a deep, toffee-like sweetness. Mix the baking soda with the boiling water in a separate cup (watch for the fizz!) and add it to the butter mixture. Pour this foamy blend over your dry ingredients and stir until every oat and flake of coconut is coated. Press the mixture firmly into a greased 9-inch tart pan, pushing it up the sides for that classic tart shape.

Step 2: Bake the Crust

Pop the crust into the oven and bake for 12 to 15 minutes, until it’s golden and smells like a fresh batch of Anzac biscuits. This part is key to getting that chewy-meets-crunchy texture. Once baked, let the crust cool completely in the pan—patience here pays off, as it will firm up and become the perfect vessel for your tropical filling.

Step 3: Make the Mango and Passionfruit Filling

In a medium saucepan, whisk together the mango puree, passionfruit pulp, granulated sugar, cornstarch, lemon juice, and egg yolks. Cook this mixture over medium heat, whisking constantly, until it thickens and just begins to bubble—about 6 to 8 minutes. Remove from the heat and stir in the butter until the filling is glossy and smooth. This step brings out the bright, tangy flavors that make the Mango and Passionfruit Anzac Tart so irresistible.

Step 4: Assemble and Chill

Pour the warm mango and passionfruit curd into your cooled Anzac crust and spread it evenly. Chill the tart in the refrigerator for at least three hours (overnight is even better) so the filling can set to a sliceable, creamy consistency. This wait is worth every second—the texture becomes silky and the flavors meld beautifully.

Step 5: Top and Serve

Right before serving, add your creative flourish! Dollop on whipped cream, scatter fresh mango slices, drizzle with extra passionfruit pulp, or sprinkle toasted coconut for crunch. Each topping adds a different layer of flavor and makes your Mango and Passionfruit Anzac Tart a true showstopper.

How to Serve Mango and Passionfruit Anzac Tart

Garnishes

For a tart this vibrant, garnishes are your chance to add color and contrast. I love a generous swirl of lightly sweetened whipped cream, a fan of fresh mango slices, and a spoonful of passionfruit pulp for extra tang. A sprinkle of toasted coconut brings a lovely crunch and completes the tropical theme.

Side Dishes

Since the Mango and Passionfruit Anzac Tart is rich and fruity, it pairs beautifully with a scoop of coconut or vanilla ice cream. If you’d like a refreshing contrast, serve it alongside a simple fruit salad with kiwi, pineapple, and berries. A hot cup of herbal tea or a glass of sparkling wine also makes a delightful pairing.

Creative Ways to Present

If you’re serving at a party, try slicing the tart into slim wedges and topping each with a tiny edible flower or mint sprig for a whimsical touch. For a buffet, consider making mini tarts using a muffin tin. You can even layer cubes of tart in glasses with whipped cream and fruit for a deconstructed parfait twist—there are so many ways to showcase the Mango and Passionfruit Anzac Tart!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Mango and Passionfruit Anzac Tart covered in the refrigerator. The tart will stay fresh for up to three days, and the flavors become even more pronounced after a day of chilling. Just be sure to add any whipped cream or fresh fruit toppings right before serving for the best texture.

Freezing

If you want to make the tart well in advance, you can freeze it (without toppings) for up to one month. Wrap the cooled tart tightly in plastic wrap and then foil before freezing. Thaw overnight in the refrigerator before serving, and add your toppings once fully thawed.

Reheating

This tart is best enjoyed chilled straight from the fridge, so reheating isn’t necessary. If you prefer a slightly softer filling, simply let the Mango and Passionfruit Anzac Tart sit at room temperature for 10 to 15 minutes before serving.

FAQs

Can I use frozen mango and passionfruit for the filling?

Absolutely! Frozen mango and passionfruit work perfectly—just thaw and puree the mango before measuring. The flavor is bright and sweet, just like fresh, so you can enjoy Mango and Passionfruit Anzac Tart any time of year.

What if I can’t find golden syrup?

No worries! Honey or maple syrup are great substitutes for golden syrup in the crust. While golden syrup offers a classic Anzac biscuit flavor, either option will give you a deliciously sticky, flavorful base for your tart.

Is it possible to make this tart gluten-free?

Yes, you can! Simply replace the all-purpose flour with your favorite gluten-free flour blend, and ensure that your oats are certified gluten-free. The Mango and Passionfruit Anzac Tart will still have that iconic chewy crust and creamy filling.

Can I make the tart in advance for a party?

Definitely! In fact, Mango and Passionfruit Anzac Tart tastes even better after a night in the fridge. Just assemble the tart and keep it chilled, then add your toppings right before serving for maximum freshness and flair.

What’s the best way to slice and serve the tart?

For the cleanest slices, use a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut. Serve each slice chilled, decorated with your favorite toppings for a dessert that’s as beautiful as it is delicious.

Final Thoughts

If you’re looking for a dessert that’s as cheerful and inviting as a sunny afternoon, give this Mango and Passionfruit Anzac Tart a try. It’s a treat that brings together beloved flavors and a bit of nostalgia, sure to delight anyone who gets a taste. Don’t be surprised if you find yourself making it again and again!

Mango and Passionfruit Anzac Tart Recipe

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4.9 from 27 reviews

• Author: admin
• Total Time: 3 hours 40 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Mango and Passionfruit Anzac Tart combines the classic Australian Anzac biscuit crust with a vibrant, tropical mango and passionfruit filling. Perfectly balanced between sweet and tangy, this chilled dessert is ideal for summer gatherings or a refreshing treat. The crunchy oat and coconut base contrasts beautifully with the smooth, fruity filling, and optional toppings like whipped cream and fresh fruit elevate its presentation and flavor.

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Ingredients

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For the Anzac Crust:

• 1 cup rolled oats
• 3/4 cup desiccated coconut
• 3/4 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup unsalted butter
• 2 tablespoons golden syrup
• 1/2 teaspoon baking soda
• 1 tablespoon boiling water

For the Filling:

• 1 1/2 cups mango puree (fresh or canned)
• 1/2 cup passionfruit pulp (fresh or canned, with or without seeds)
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 2 large egg yolks
• 2 tablespoons unsalted butter

Optional Topping:

• Whipped cream
• Fresh mango slices
• Extra passionfruit pulp
• Toasted coconut

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Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
2. Make the crust: In a mixing bowl, combine the rolled oats, desiccated coconut, all-purpose flour, and brown sugar. In a small saucepan, gently melt the unsalted butter with golden syrup over low heat. In a separate cup, dissolve baking soda into the boiling water; then stir this foaming mixture into the butter and syrup mixture. Pour the wet ingredients into the dry ingredients and mix thoroughly until combined.
3. Form and bake the crust: Transfer the crust mixture to a greased 9-inch tart pan with a removable base. Press it evenly across the bottom and up the sides to form a solid base. Bake in the preheated oven for 12 to 15 minutes, or until the crust turns golden brown. Remove from the oven and let it cool completely in the pan.
4. Prepare the filling: In a saucepan, combine mango puree, passionfruit pulp, granulated sugar, cornstarch, lemon juice, and egg yolks. Cook over medium heat, whisking constantly to prevent lumps, until the mixture thickens and gently boils, about 6 to 8 minutes. Remove from heat and stir in the unsalted butter until smooth.
5. Assemble the tart: Pour the prepared filling evenly over the cooled crust, spreading it out delicately. Place the tart in the refrigerator and chill for at least 3 hours, or until the filling is fully set.
6. Serve: Before serving, optionally top the tart with whipped cream, fresh mango slices, extra passionfruit pulp, or toasted coconut for added flavor and texture.

Notes

• Golden syrup is traditional for Anzac-style bases but can be substituted with honey or maple syrup if unavailable.
• This tart is best served chilled and can be made a day ahead to enhance flavors.
• For a brighter, tangier flavor, adjust and add extra lemon juice to taste in the filling.
• Use fresh or canned mango and passionfruit pulp according to availability; canned pulp works wonderfully if fresh is out of season.
• Ensure the crust is fully cooled before adding the filling to avoid sogginess.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian-Inspired

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 28g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 75mg