Diving into the world of tropical flavors, this Mango and Passionfruit Anzac Tart Recipe brings together the buttery, crunchy charm of classic Anzac biscuits with the bright, luscious sweetness of mango and the tangy zing of passionfruit. It’s a vibrant, refreshing dessert that feels both nostalgic and excitingly new—perfect for sharing with friends or treating yourself to a little slice of sunshine. The contrast between the crisp base and the creamy, fruity topping creates a harmony of textures and flavors that’s absolutely irresistible. Trust me, once you try this Mango and Passionfruit Anzac Tart Recipe, it will be a new favorite in your baking repertoire.
Ingredients You’ll Need
This Mango and Passionfruit Anzac Tart Recipe calls for simple but pivotal ingredients that work together to create a symphony of taste and texture. Each one is carefully chosen to enhance the natural tropical flavors while giving the tart the perfect crunch and creaminess.
- Rolled oats (1 cup): Provides the classic chewy base texture essential for an authentic Anzac crust.
- Desiccated coconut (1 cup): Adds subtle sweetness and a lovely textural dimension to the crust.
- Plain flour (1 cup): Helps bind the crust ingredients for a sturdy, buttery foundation.
- Brown sugar (1/2 cup): Brings a deep, caramel-like sweetness that complements tropical fruits beautifully.
- Golden syrup (1/4 cup): Or honey as a substitute, this binds the crust and adds a rich, sticky texture.
- Unsalted butter (1/4 cup): Provides richness and tenderness to the crust.
- Baking soda (1/2 teaspoon): Reacts with boiling water to give the base a slight lift and lightness.
- Boiling water (1 tablespoon): Activates the baking soda for balanced texture.
- Ripe mangoes (2, peeled and diced): The star fruit offering vibrant color and juicy sweetness.
- Passionfruit pulp (1/2 cup): Adds a zesty tang that cuts through the richness, balancing the dessert perfectly.
- Caster sugar (1/4 cup): Sweetens the fruit filling just enough; adjust to taste based on your fruit’s ripeness.
- Cornstarch (2 tablespoons): Thickens the fruit mixture for smooth, luscious filling consistency.
- Water (1/2 cup): Helps cook the fruit filling to the right texture.
- Double cream (1/2 cup): Or heavy cream, this adds luxury and softness on top of the tart.
- Vanilla extract (1 teaspoon): Enhances the overall flavor profile with warm, aromatic notes.
How to Make Mango and Passionfruit Anzac Tart Recipe
Step 1: Prepare the Anzac Crust
Start by preheating your oven to 160°C (320°F). In a large bowl, combine the rolled oats, desiccated coconut, plain flour, and brown sugar. In a saucepan over low heat, gently melt the unsalted butter with the golden syrup. Dissolve the baking soda in the boiling water and stir it into the melted butter mixture—be ready for a little fizz! Pour this warm mixture over the dry ingredients and stir until everything is evenly coated and sticky. Press the mixture firmly into a tart pan with a removable base, creating an even layer that reaches up the sides. Bake for about 15 minutes or until golden and fragrant. This step creates the perfectly crunchy base that will hold all the deliciousness to come.
Step 2: Make the Mango and Passionfruit Filling
While the crust bakes, combine diced mangoes, passionfruit pulp, caster sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. This luscious filling, thick yet glossy, is what makes this tart sing with tropical freshness. Allow the filling to cool just a little before spreading it over the warm Anzac crust.
Step 3: Whip the Cream and Assemble
Whip the double cream with vanilla extract until soft peaks form—this adds a creamy, velvety top layer that beautifully balances the tart and crunchy base. Spoon the softened filling onto the Anzac crust and then dollop or pipe the whipped cream on top. For an extra touch of elegance, you can smooth the cream or leave it swirled.
Step 4: Chill and Set
Pop the tart into the fridge for at least 2 hours to allow the filling to set fully and the flavors to meld. This waiting makes all the difference; the whole tart comes together into a harmonious blend of textures and tastes, ready to impress when you serve.
How to Serve Mango and Passionfruit Anzac Tart Recipe
Garnishes
Fresh garnishes add visual appeal and an extra burst of flavor. Try adorning the tart with a few thin slices of mango, a sprinkle of toasted coconut flakes, or even some passionfruit seeds scattered on top. These simple touches enhance the tropical vibe and invite everyone to dig in with anticipation.
Side Dishes
This tart is a dessert star all on its own, but if you want to create a full tropical-inspired spread, pair it with light, citrusy salads or a refreshing mint iced tea. These sides keep the palate fresh and make the whole meal feel like a mini beachside getaway.
Creative Ways to Present
For an eye-catching presentation, consider serving the tart in individual mini tart pans or cutting it into bite-sized squares for a party platter. Drizzle some passionfruit syrup or a mango coulis on the plate for added flair. You might even layer the filling and cream in glass jars for a parfait-style twist that’s both charming and practical.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. The tart holds up well for up to 3 days, with the flavors melding nicely over time while the crust keeps its crunch if the tart is well covered.
Freezing
While the Anzac crust can be frozen ahead of time, it’s best not to freeze the assembled tart. If you want to freeze components, store the crust separately and prepare the filling fresh. This keeps the textures at their best when you finally serve the tart.
Reheating
This tart is usually enjoyed chilled, but if you prefer a slightly warmer dessert, briefly warm the Anzac base alone in the oven before spreading the filling and cream. Avoid reheating the whole tart to preserve that refreshing tropical zing and creamy texture.
FAQs
Can I substitute the golden syrup in the crust?
Absolutely! Honey makes for a great substitute in the crust, lending a slightly different but equally delicious flavor note and the same sticky binding effect.
What can I use instead of passionfruit pulp?
If fresh passionfruit is hard to find, store-bought passionfruit pulp works wonderfully. For a similar tartness, a mix of lemon and orange juice with a bit of zest can be a creative alternative.
Is the crust gluten-free?
This recipe uses plain flour, which contains gluten, but you could experiment with gluten-free flour blends. Just keep in mind the texture might differ slightly, so some adjustments might be needed.
How ripe should the mangoes be?
Use ripe but firm mangoes so they hold their shape well in the filling and provide maximum sweetness without becoming mushy during cooking.
Can I make this tart vegan?
Yes! Replace butter with coconut oil, golden syrup with maple syrup, and use a plant-based cream alternative. The tart will still taste fantastic and capture that tropical charm.
Final Thoughts
Making the Mango and Passionfruit Anzac Tart Recipe is like inviting a little tropical sunshine into your kitchen. It’s simple enough for weeknight baking but special enough to wow guests. Whether you’re an Anzac biscuit fan or a lover of exotic fruit desserts, this tart brings the best of both worlds together in a way that’s fresh, fun, and incredibly delicious. Give it a try—you might just find your new favorite dessert!
Print
Mango and Passionfruit Anzac Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 25 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 crunchy Anzac biscuit base with a luscious tropical fruit filling, perfect for a refreshing dessert with a creamy finish.
Ingredients
For the Anzac Base
- 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
For the Mango and Passionfruit 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
- 1/2 cup double cream (or heavy cream)
- 1 teaspoon vanilla extract
Instructions
- Make the Anzac Base: In a mixing bowl, combine rolled oats, desiccated coconut, plain flour, and brown sugar. In a small saucepan, gently melt the unsalted butter with golden syrup. Dissolve the baking soda in boiling water, then add this and the butter-golden syrup mixture to the dry ingredients. Mix well until combined. Press the mixture firmly into the base of a tart pan and bake at 160°C (320°F) for 15 minutes or until golden brown. Allow to cool completely.
- Prepare the Mango and Passionfruit Filling: In a saucepan, combine diced mangoes, passionfruit pulp, caster sugar, cornstarch, and water. Cook over medium heat, stirring continuously until the mixture thickens and becomes glossy. Remove from heat and allow to cool slightly.
- Assemble the Tart: Pour the warm fruit filling over the cooled Anzac base and refrigerate to set for at least 2 hours or until firm.
- Prepare the Cream Topping: Whip the double cream with vanilla extract to soft peaks. Spread the whipped cream evenly over the set fruit layer just before serving.
- Serve: Slice the tart into 8 pieces and serve chilled for a fresh, tropical dessert experience.
Notes
- Adjust caster sugar in the filling based on the sweetness of the mangoes and passionfruit.
- Ensure the base is fully cooled before adding the fruit filling to prevent sogginess.
- For a vegan version, substitute butter with coconut oil, golden syrup with maple syrup, and double cream with coconut cream.
- The tart can be refrigerated for up to 2 days but is best served fresh.
