Mango and Passionfruit ANZAC Tart Recipe
If you’re after a vibrant dessert that effortlessly combines nostalgic flavors with a tropical twist, the Mango and Passionfruit ANZAC Tart Recipe is an absolute game changer. This delightful tart takes the classic ANZAC biscuit crust and elevates it with luscious mango purée and tangy passionfruit pulp, creating a luscious, refreshing treat that’s perfect for warm gatherings or any time you want to impress with minimal fuss. It’s a beautiful harmony of textures and flavors that’s sure to become your new favorite summer dessert.
Ingredients You’ll Need
To craft this Mango and Passionfruit ANZAC Tart Recipe, each ingredient plays a starring role. From the crunchy golden crust to the smooth fruity filling, these essentials come together simply yet purposefully to build that perfect balance of taste, texture, and color.
- Rolled oats (1 cup): Adds hearty texture and that signature rustic chew to the crust.
- Desiccated coconut (1 cup): Brings subtle sweetness and tropical aroma to the biscuit base.
- All-purpose flour (1/2 cup): Binds the crust ingredients, ensuring structure and crumb.
- Brown sugar (1/2 cup): Provides deep caramel notes and gentle sweetness in the crust.
- Unsalted butter (1/2 cup): Melts richness into the crust for a tender, buttery foundation.
- Golden syrup (2 tablespoons): Enhances chewiness and golden color with a warm hint of caramel.
- Baking soda (1/2 teaspoon): Reacts with syrup and butter to create a perfectly crisp crust.
- Hot water (1 tablespoon): Activates the baking soda for optimal rise and texture in the crust.
- Mango purée (1 cup): Brings natural sweetness and luscious tropical flavor to the tart filling.
- Passionfruit pulp (1/2 cup): Adds tart brightness and aromatic zing to balance the mango’s sweetness.
- Granulated sugar (1/4 cup): Sweetens the filling just right—adjust to suit your taste buds.
- Cornstarch (1 tablespoon): Thickens the filling into a silky, spoonable consistency.
- Water (1 tablespoon): Dilutes the cornstarch for smooth incorporation without lumps.
- Heavy cream (1/2 cup): Whipped for optional topping that adds creamy richness and contrast.
- Fresh mango slices, extra passionfruit pulp, toasted coconut (optional): For garnish, bringing freshness and extra texture to every slice.
How to Make Mango and Passionfruit ANZAC Tart Recipe
Step 1: Prepare the Biscuit Crust
Begin by preheating your oven to 350°F (175°C). In a roomy mixing bowl, combine rolled oats, desiccated coconut, flour, and brown sugar, mixing evenly to distribute the dry ingredients. Melt the butter and golden syrup together on low heat until smooth, then mix in baking soda dissolved in the hot water—this activation is key to a crisp, golden crust. Pour the molten mix into the dry ingredients and stir until fully combined. Press this mixture firmly into a greased 9-inch tart pan, making sure it lines the bottom and edges evenly. Bake for 12–15 minutes until the crust has turned a beautiful golden brown and feels firm to the touch. Set aside to cool completely—this cooling step is essential for a sturdy base that holds the filling perfectly.
Step 2: Make the Mango and Passionfruit Filling
While the crust cools, prepare the luscious filling that makes this tart so irresistibly tropical. In a medium saucepan, gently heat mango purée, passionfruit pulp, and granulated sugar over medium heat, stirring to combine the flavors. In a small bowl, mix the cornstarch and water until smooth to avoid lumps, then slowly stir this mixture into the warm fruit base. Keep stirring constantly for about 4–6 minutes as the filling thickens and becomes glossy and spoonable. Once slightly thickened, remove from the heat and allow to cool slightly before assembling the tart.
Step 3: Assemble and Chill
Pour the slightly cooled filling evenly over the cooled ANZAC biscuit crust, spreading it smoothly to the edges. Place the tart in the refrigerator and allow it to chill for at least 2 hours, giving it ample time to set firmly. This chilling step is what transforms it into a sliceable, no-gelatin tart bursting with fresh flavors. Once set, the tart is ready for the final flourish.
How to Serve Mango and Passionfruit ANZAC Tart Recipe
Garnishes
The finishing touches make all the difference here. Top the tart generously with whipped heavy cream for a luscious contrast to the tangy filling. Scatter fresh mango slices and spoon extra passionfruit pulp over the top to amp up the tropical vibe. A sprinkle of toasted coconut adds a delightful crunch and a lovely nutty aroma that elevates the presentation beautifully.
Side Dishes
Pair this tart with a light and refreshing side, such as a crisp green salad or a simple cucumber mint salad, to balance the sweetness. For beverage pairing, a chilled glass of sparkling wine or a tropical iced tea complements the mango and passionfruit flavors perfectly, making any occasion feel festive.
Creative Ways to Present
Serve this Mango and Passionfruit ANZAC Tart Recipe in individual tartlets for a charming party presentation, or layer the filling and crushed crust crumbs into parfait glasses for a deconstructed dessert experience. You can also drizzle a passionfruit sauce around the plate or add edible flowers for an extra-special touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover tart slices keep beautifully covered in the refrigerator for up to 3 days. Store them in an airtight container to preserve the fresh tropical flavors and to keep the crust from becoming soggy.
Freezing
This tart is best enjoyed fresh, but you can freeze the cooled crust separately wrapped tightly for up to one month. Assemble the filling fresh after thawing for the best texture and flavor. Freezing the assembled tart is not recommended as the filling texture may be affected.
Reheating
The Mango and Passionfruit ANZAC Tart Recipe shines best served chilled, so reheating is typically unnecessary. If you prefer a slightly warmer filling, bring it to room temperature before serving, but avoid microwaving to preserve the texture of the filling and crust.
FAQs
Can I use dried mango or passionfruit instead of fresh or canned?
For the best flavor and texture, fresh or canned mango and passionfruit pulp are recommended. Dried versions won’t provide the same juicy consistency needed for the filling.
Is it possible to make this tart vegan or dairy-free?
Absolutely! Substitute the butter in the crust with a plant-based alternative and replace heavy cream with coconut cream whipped until fluffy for a dairy-free, vegan-friendly version.
How do I know when the filling has thickened enough?
The filling is ready when it looks glossy, thickens to a pudding-like consistency, and coats the back of a spoon without running off too quickly.
Can I prepare this tart ahead of time for a party?
Yes! The crust can be baked a day in advance, and the filling prepared the same day you want to serve. Chilling for 2 hours will give it plenty of time to set perfectly.
What can I substitute if I don’t have golden syrup?
Light corn syrup, honey, or maple syrup can work as substitutes, though each will slightly impact the flavor profile of the crust.
Mango and Passionfruit ANZAC Tart Recipe
Why This Recipe Works
The Mango and Passionfruit ANZAC Tart Recipe is a delightful reinterpretation of the classic ANZAC biscuit, infused with the vibrant flavors of tropical fruits. It’s easy to make, relies on straightforward ingredients, and rewards you with a dessert that’s both impressive and delicious. The contrast between the crunchy, caramel-infused crust and the silky, tangy fruit filling is pure magic on the palate.
Final Thoughts
There’s something truly joyful about making and sharing this Mango and Passionfruit ANZAC Tart Recipe. It combines simple, wholesome ingredients with bright, tropical flavors to create a dessert that tastes like a celebration in every bite. Whether you’re a longtime fan of ANZAC biscuits or discovering this twist for the first time, I can’t recommend giving this recipe a try enough—it’s a feast for your taste buds and sure to brighten any day!
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Mango and Passionfruit ANZAC Tart Recipe
- Total Time: 2 hours 35 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This Mango and Passionfruit ANZAC Tart is a delightful tropical dessert featuring a crunchy ANZAC biscuit crust filled with a luscious mango and passionfruit curd. The tart is topped with whipped cream, fresh mango slices, extra passionfruit pulp, and toasted coconut for a refreshing and vibrant summer treat.
Ingredients
For the ANZAC Biscuit Crust:
- 1 cup rolled oats
- 1 cup desiccated coconut
- 1/2 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 hot water
For the Filling:
- 1 cup mango purée (fresh or canned)
- 1/2 cup passionfruit pulp (fresh or canned)
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1/2 cup heavy cream, whipped (optional, for topping)
For Garnish:
- Fresh mango slices
- Extra passionfruit pulp
- Toasted coconut (optional)
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a large bowl, mix the rolled oats, desiccated coconut, all-purpose flour, and brown sugar. In a small saucepan over low heat, melt the unsalted butter and golden syrup together. Dissolve the baking soda in 1 tablespoon of hot water and stir this into the melted butter mixture. Pour the wet ingredients into the dry ingredients and stir until well combined. Press the mixture firmly into a greased 9-inch tart pan, making sure to cover the bottom and sides evenly. Bake for 12 to 15 minutes or until golden and firm. Remove from the oven and let cool completely.
- Make the filling: In a saucepan over medium heat, combine the mango purée, passionfruit pulp, and granulated sugar. In a small bowl, mix the cornstarch and water until smooth, then stir this slurry into the fruit mixture. Cook the mixture, stirring constantly, for about 4 to 6 minutes until it thickens slightly. Remove from the heat and allow it to cool slightly before filling the cooled tart shell.
- Assemble and chill: Pour the fruit filling into the cooled ANZAC biscuit crust and spread evenly. Refrigerate the tart for at least 2 hours, or until fully set.
- Garnish and serve: Before serving, optionally top the tart with whipped cream, fresh mango slices, extra passionfruit pulp, and toasted coconut for added flavor and texture.
Notes
- This tropical tart is a refreshing twist on traditional ANZAC biscuits, perfect for summer dessert.
- For a dairy-free version, substitute whipped cream with coconut cream.
- The crust can be prepared a day ahead and stored to save time.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
