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
Scale
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.
