If you have a soft spot for desserts that sing with tropical sunshine, you’re going to adore this Mango and Passionfruit Anzac Tart Recipe. It combines the beloved crunchy Anzac biscuit base with a luscious, zingy fruit topping that’s both sweet and tart. This tart is a beautiful celebration of vibrant flavors and textures that feels like a special occasion treat but is surprisingly easy to whip up. Whether it’s a family gathering or a simple afternoon indulgence, this recipe captures the heart of summery desserts in every bite.
Ingredients You’ll Need
This recipe is delightfully straightforward, relying on a handful of pantry staples and fresh tropical fruit to create something truly memorable. Each ingredient plays a crucial role: the oats and coconut form the iconic Anzac base, while the mango and passionfruit deliver brightness and juiciness that elevate the dessert to the next level.
- 1 cup rolled oats: Provides the classic chewy and hearty Anzac texture that holds the crust together.
- 1 cup desiccated coconut: Adds a nutty aroma and delicate crunch, making the base irresistibly flavorful.
- 1 cup plain flour: Gives structure to the crust, ensuring it bakes up crisp without crumbling.
- 1/2 cup brown sugar: Brings deep caramel sweetness that complements the tropical fruits brilliantly.
- 1/4 cup golden syrup (or honey): The sticky binder essential for that chewy Anzac texture and rich sweetness.
- 1/4 cup unsalted butter: Adds richness and helps the crust crisp beautifully in the oven.
- 1/2 teaspoon baking soda: Reacts with boiling water to give the cookie base a slight lift and chewiness.
- 1 tablespoon boiling water: Activates the baking soda for the perfect crumb.
- 2 ripe mangoes, peeled and diced: Fresh, juicy, and sweet, they’re the star ingredient of this tropical tart.
- 1/2 cup passionfruit pulp (fresh or store-bought): Delivers a tangy punch that balances the mango’s sweetness.
- 1/4 cup caster sugar: Adjust this depending on how sweet your fruit is, to keep the topping perfectly balanced.
- 2 tablespoons cornstarch: Helps thicken the passionfruit and mango topping into a luscious, sliceable filling.
- 1/2 cup water: Combines with cornstarch to create the glossy, thickened fruit sauce.
- 1/2 cup double cream (or heavy cream): Adds a creamy finish to the topping for a luxurious mouthfeel.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, aromatic notes.
How to Make Mango and Passionfruit Anzac Tart Recipe
Step 1: Prepare the Anzac biscuit base
Start by preheating your oven to 160°C (320°F) and lining a tart tin with baking paper. In a saucepan, melt together the butter and golden syrup until smooth. In a large mixing bowl, combine the rolled oats, desiccated coconut, plain flour, and brown sugar. Dissolve the baking soda in boiling water and add it to the melted butter mixture, then pour this liquid into the dry ingredients. Stir everything until well combined—the mixture should be sticky and hold together well. Press this firmly and evenly into the base of your tart tin, creating a solid, uniform crust that will bake into a crumbly, chewy foundation for the fruit topping.
Step 2: Bake the tart base
Pop the tart base into your preheated oven and bake for about 12 to 15 minutes or until golden and fragrant. This step is crucial because the toasted oats and coconut flavor will truly define the character of your tart. Once baked, remove it from the oven and allow it to cool completely; this ensures you get that delightful crunch and prevents the filling from making the base soggy.
Step 3: Prepare the mango and passionfruit filling
While the base cools, it’s time to work on the luscious topping. In a small saucepan, whisk together the caster sugar and cornstarch with water until smooth. Stir in the passionfruit pulp and place the saucepan over medium heat, cooking gently until the mixture thickens into a glossy, jelly-like consistency. Remove from heat and fold in the diced mangoes, double cream, and vanilla extract. The cream adds softness and a touch of indulgence, perfectly complementing the tangy vibrant fruits.
Step 4: Assemble and chill the tart
Once your Anzac base is cooled, spoon the mango and passionfruit topping carefully on top, spreading evenly to cover the entire surface. Place the tart in the fridge and chill for at least two hours, allowing the filling to set and the flavors to meld together beautifully. The chilling step makes slicing easy and ensures every bite holds its vibrant tropical flavor with that signature Anzac crunch underneath.
How to Serve Mango and Passionfruit Anzac Tart Recipe
Garnishes
For an extra touch of elegance and flavor, crown your tart with a few fresh passionfruit seeds or thin mango slices right before serving. A sprinkle of toasted coconut or a dusting of icing sugar can also add a nice visual contrast and texture. The tactile crunch and fruity brightness in the garnish elevate the whole dessert experience.
Side Dishes
This tart stands confidently on its own, but pairing it with a dollop of whipped cream, coconut ice cream, or a scoop of vanilla bean gelato makes it even more special. The creamy sidekick balances the tanginess of the passionfruit and the crisp Anzac base perfectly, turning your dessert into a decadent event.
Creative Ways to Present
Serving the tart in individual portions is a great way to impress guests. Consider garnish rings with fresh mint leaves for a pop of color, or drizzle passionfruit syrup over each slice for an artistic flair. You can also plate the tart alongside tropical fruit salads for a light, refreshing summer spread that feels both classy and inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the fridge. The tart will stay fresh for about 2 to 3 days, preserving the crispness of the Anzac base while keeping the fruit topping luscious. Just ensure it is well covered to avoid absorbing any fridge odors.
Freezing
Although it’s best enjoyed fresh, you can freeze the tart for up to one month. Wrap it tightly with plastic wrap and place it in a freezer-safe container. When ready to eat, thaw it overnight in the fridge for a soft, delicious treat without losing that signature texture.
Reheating
This tart shines cold or at room temperature, so reheating is not typically recommended. However, if you prefer it slightly warmer, remove it from the fridge and let it sit at room temperature for 15 to 20 minutes. Avoid the microwave as it can soften the crust and change the texture of the cream topping.
FAQs
Can I use frozen mango for the Mango and Passionfruit Anzac Tart Recipe?
Absolutely! Frozen mango works well as long as you thaw it completely and drain any excess liquid before mixing it into the filling. This helps maintain the perfect texture without making the tart soggy.
Is golden syrup essential for the Anzac base?
While golden syrup is traditional and gives the base its signature rich flavor and chewy texture, you can substitute honey if needed. Just note that honey may slightly alter the flavor but still keeps the wonderful binding properties.
Can I make this tart vegan?
Yes! Simply replace the butter with a plant-based alternative and use coconut cream instead of double cream to keep the dessert rich and creamy while being completely vegan-friendly.
How do I ensure the tart base stays crunchy?
Allow the base to cool fully before adding the filling and remember to chill the tart before serving. Avoid over-saucing the filling to prevent sogginess and keep the Anzac base delightfully crisp.
Can I use canned passionfruit pulp for this recipe?
Definitely! Canned passionfruit pulp is a convenient and flavorful option. Just check for added sugars and adjust the caster sugar in the filling accordingly to maintain balanced sweetness.
Final Thoughts
This Mango and Passionfruit Anzac Tart Recipe is such a joy to make and share. It beautifully marries the classic Australian Anzac cookie base with fresh, tropical flavors that feel both nostalgic and exciting. Give it a try and watch it become a new favorite at your table — I promise it’s as lovely to eat as it is to talk about!
Print
Mango and Passionfruit Anzac Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Description
A delightful Mango and Passionfruit Anzac Tart combining the classic crunch of ANZAC biscuit crust with a luscious tropical mango and passionfruit filling, topped with a smooth cream glaze. Perfect for a refreshing dessert with a balance of sweet and tangy flavors.
Ingredients
Crust
- 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
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
Topping
- 1/2 cup double cream (or heavy cream)
- 1 teaspoon vanilla extract
Instructions
- Prepare the crust mix: In a saucepan over low heat, gently melt the unsalted butter and golden syrup together. In a large bowl, combine rolled oats, desiccated coconut, plain flour, and brown sugar. In a small bowl, dissolve the baking soda in boiling water, then add it to the melted butter mixture. Pour the wet ingredients into the dry ingredients and mix well until combined.
- Form and bake the crust: Press the mixture evenly into the base and sides of a tart tin to form the crust. Bake in a preheated oven at 180°C (350°F) for approximately 12-15 minutes or until golden brown. Remove and allow to cool completely in the tin.
- Make the fruit filling: In a saucepan, mix diced mangoes, passionfruit pulp, caster sugar, cornstarch, and water. Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Assemble the tart: Pour the cooled filling evenly over the cooled crust in the tart tin. Smooth the surface with a spatula and refrigerate for at least 1 hour or until set.
- Prepare the cream topping: Whip the double cream with vanilla extract until soft peaks form. Spread or pipe the cream over the chilled fruit filling just before serving.
Notes
- To make a vegan version, substitute butter with coconut oil and use maple syrup instead of golden syrup.
- Adjust the caster sugar in the filling based on the sweetness of the mangoes and passionfruit.
- The tart is best served chilled, straight from the refrigerator.
- Store any leftovers covered in the refrigerator for up to 2 days.
- You can garnish with additional passionfruit pulp or fresh mango slices for extra visual appeal.
