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
Scale
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
