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.
Ingredients
Scale
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
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
- 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.
- 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.
- 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.
- 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.
- 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
