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
Scale
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.
