Get ready to delight your taste buds with the Mango and Passionfruit ANZAC Tart Recipe—a vibrant and refreshing twist on a classic Australian favorite. This tart features a perfectly crisp ANZAC biscuit crust paired with a luscious mango and passionfruit filling that is both tangy and sweet. Whether you’re celebrating a special occasion or simply craving a tropical dessert, this recipe brings sunshine to your table with each bite.
Ingredients You’ll Need
The beauty of the Mango and Passionfruit ANZAC Tart Recipe is its simplicity and the way each ingredient plays a crucial role in building layers of flavor and texture. From the nutty, buttery crust to the fresh, fruity filling, every component adds something special.
- Rolled oats: Provides hearty texture and authentic ANZAC biscuit feel to the crust.
- Desiccated coconut: Adds a subtle sweetness and chewy bite to the base.
- All-purpose flour: Gives structure to the crust ensuring it holds together well.
- Brown sugar: Enhances the crust with deep, caramel notes.
- Baking soda: Helps the crust rise slightly for a light crispness.
- Golden syrup: Gives the crust its signature ANZAC richness—you really don’t want to substitute this with honey!
- Unsalted butter: Melted to bind the crust ingredients and provide buttery flavor.
- Fresh mango: Brings juicy sweetness and vibrant color to the filling.
- Passionfruit pulp: Adds tanginess and tropical aroma for contrast with the mango.
- Sugar (optional): Balances the tartness if your fruit isn’t quite sweet enough.
- Cornstarch: Thickens the fruit filling to a perfect consistency.
- Water: Mixed with cornstarch to create a slurry for smooth thickening.
- Whipped cream or coconut cream (optional): Lends a creamy, indulgent finish to the tart topping.
- Extra mango slices and passionfruit pulp (optional): For an eye-catching and delicious garnish.
How to Make Mango and Passionfruit ANZAC Tart Recipe
Step 1: Prepare the ANZAC biscuit crust
Begin by heating your oven to 350°F (175°C). In a large mixing bowl, combine the rolled oats, desiccated coconut, all-purpose flour, and brown sugar until evenly mixed. Next, melt the unsalted butter and golden syrup together over low heat in a small saucepan. Once melted, stir in the baking soda—it will bubble up a bit, which is exactly what you want for that perfect crust texture. Pour the buttery mixture over the dry ingredients and stir thoroughly to combine. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan, creating an even crust layer. Bake for 12 to 15 minutes until the crust turns a lovely golden brown color. Remove from the oven and allow to cool completely before adding the filling.
Step 2: Cook the fruit filling
While the crust cools, it’s time to prepare the luscious mango and passionfruit filling. In a small saucepan over medium heat, combine the diced mango, passionfruit pulp, and sugar if your fruit needs a little extra sweetness. Let the mixture simmer gently for 3 to 4 minutes, allowing the flavors to meld beautifully. Meanwhile, whisk together the cornstarch and water in a small bowl to create a smooth slurry. Slowly pour the slurry into the simmering fruit mixture while stirring constantly. Continue cooking for another 1 to 2 minutes until the filling thickens noticeably. Once thickened, remove the pan from the heat and let the filling cool slightly so it won’t melt your delicate crust.
Step 3: Assemble and chill your tart
Pour the mango and passionfruit filling evenly into the cooled ANZAC biscuit crust. Smooth the top with a spatula, then place the tart in the refrigerator to chill for at least 2 hours, or until set. This chilling step is essential because it allows the filling to firm up, creating those clean, satisfying slices everyone loves.
How to Serve Mango and Passionfruit ANZAC Tart Recipe
Garnishes
Enhance your Mango and Passionfruit ANZAC Tart Recipe with a dollop of whipped cream or coconut cream for that subtle, velvety richness that complements the tropical fruits perfectly. Add a few fresh mango slices and a drizzle of passionfruit pulp over the top to add visual appeal and boost the vibrant flavor.
Side Dishes
This tart pairs wonderfully with a fresh green salad or a scoop of vanilla ice cream on the side. The creamy cold ice cream contrasts delightfully with the crisp crust and bright fruit filling, making it a perfect summer dessert combination.
Creative Ways to Present
For special occasions, try serving the tart as mini individual portions using tartlet pans. You could also sprinkle toasted coconut flakes or crushed pistachios on top for added texture and a splash of color. Another fun idea is to layer the filling in clear glasses over crushed ANZAC biscuits for a deconstructed twist on this classic dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover tart covered tightly in the refrigerator for up to 2 days. The flavors remain fresh, but the crust may soften slightly over time, so try to enjoy it as soon as possible for the best texture.
Freezing
This tart freezes well when wrapped securely in plastic wrap and foil. Freeze for up to 1 month. To serve, thaw overnight in the refrigerator to maintain the perfect consistency of the filling without sogging the crust.
Reheating
Since this tart is best served chilled, reheating is generally not recommended. If you prefer a slightly warm dessert, remove the tart from the fridge 30 minutes before serving to take the chill off.
FAQs
Can I use frozen mango and passionfruit pulp for this tart?
Absolutely! Just make sure to thaw the fruit fully and drain any excess water before using, so your filling isn’t too runny.
Is golden syrup essential for the crust?
Yes, golden syrup is key for authentic ANZAC biscuit flavor and texture. Substituting with honey or corn syrup can change the taste and consistency of the crust.
Can I make this tart vegan?
Yes! Simply use plant-based butter for the crust and coconut cream for the topping. This mango and passionfruit ANZAC tart recipe adapts beautifully to a vegan diet without sacrificing flavor.
What if I don’t have passionfruit? Can I use something else?
Passionfruit lends a unique tartness that balances the sweetness of the mango, but you can substitute with freshly squeezed lemon or lime juice if necessary. Just adjust sugar levels to taste.
How long should I chill the tart before serving?
A minimum of 2 hours is best to allow the filling to set properly. If you have more time, letting it chill overnight will only deepen the flavors and improve texture.
Final Thoughts
If you’re looking to brighten up your dessert menu with a burst of tropical flavor and a lovely nostalgic twist, you absolutely must try this Mango and Passionfruit ANZAC Tart Recipe. It’s a brilliant balance of creamy, crispy, tangy, and sweet—the sort of recipe that brings friends and family together, smiles to faces, and keeps everyone asking for seconds.
Print
Mango and Passionfruit ANZAC Tart Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
- Diet: Vegetarian
Description
A delightful Australian-inspired dessert featuring a crunchy ANZAC biscuit crust filled with a luscious mango and passionfruit filling. This tart combines tropical fruit flavors with a traditional oat and coconut base, perfect for a chilled treat.
Ingredients
For the ANZAC biscuit crust:
- 1 cup rolled oats
- 3/4 cup desiccated coconut
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 cup golden syrup
- 1/2 cup unsalted butter (melted)
For the filling:
- 1 1/2 cups fresh mango (peeled and diced)
- 1/2 cup passionfruit pulp (fresh or canned)
- 1/4 cup sugar (optional, depending on fruit sweetness)
- 2 tablespoons cornstarch
- 2 tablespoons water
For topping (optional):
- Whipped cream or coconut cream
- Extra mango slices
- Extra passionfruit pulp
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine oats, coconut, flour, and brown sugar. In a small saucepan, melt the butter and golden syrup together over low heat. Stir in baking soda until bubbly. Pour the wet mixture over the dry ingredients and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan. Bake the crust for 12–15 minutes until golden. Let cool completely.
- Make the filling: In a small saucepan over medium heat, combine the diced mango, passionfruit pulp, and sugar if using. Simmer for 3–4 minutes to release the fruit juices. In a separate small bowl, whisk cornstarch and water to create a slurry, then stir into the fruit mixture. Cook for another 1–2 minutes, stirring continuously until the filling thickens. Remove from heat and allow it to cool slightly.
- Assemble the tart: Pour the slightly cooled fruit filling into the cooled crust, spreading it evenly. Chill the tart in the refrigerator for at least 2 hours or until set firmly.
- Serve: Before serving, optionally top with whipped cream or coconut cream, and garnish with extra mango slices and passionfruit pulp for added freshness and presentation.
Notes
- Golden syrup is essential for the authentic ANZAC biscuit flavor; do not substitute with honey.
- This tart is best served chilled and can be made a day ahead for convenience.
- For a vegan version, use plant-based butter in the crust and coconut cream for the topping.
