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Mango and Passionfruit ANZAC Tart Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://slsrecipes.com/mango-and-passionfruit-anzac-tart-recipe/