Tropical Delight: Mango and Passionfruit Anzac Tart Recipe

Sweet summer memories flood back with this delightful mango and passionfruit Anzac tart that blends tropical flavors and nostalgic textures.

The crisp Anzac base provides a golden crunch underneath a luscious fruit layer bursting with tangy passionfruit and ripe mango.

Every bite carries the warmth of traditional Australian baking with a modern tropical twist.

Creamy and bright, this dessert transforms simple ingredients into an extraordinary treat.

Fresh mango chunks and vibrant passionfruit pulp dance across a perfectly caramelized oat base that adds depth and character.

The combination creates a dessert that celebrates both classic technique and bold flavor profiles.

You won’t be able to resist another slice of this irresistible tart.

Mango Passionfruit Anzac Tart That’s Full of Flavor

• Craft with Ease: Perfect for bakers of all skill levels, this recipe requires minimal culinary expertise and basic kitchen tools.
• Crowd-Pleasing Delight: Combines nostalgic dreamsicle flavors with a fun cupcake format that appeals to both kids and adults.
• Quick Party Showstopper: Delivers impressive results with minimal preparation, making it ideal for spontaneous gatherings or dessert tables.
• Customize Your Creation: Offers flexibility with optional garnishes like coconut flakes and mandarin oranges, allowing personal touches and creativity.

Ingredients List for Mango Passionfruit Anzac Tart

• Anzac Biscuits: Classic Australian cookies that form the crisp and flavorful foundation of the tart.
• Butter: Melted butter helps bind the biscuit crumbs and creates a sturdy base for the tart.

• Mango: Provides a sweet and tropical base for the creamy tart filling.
• Sugar: Adds sweetness to balance the tangy fruit flavors.
• Lime Juice: Brings a bright, citrusy note to the mango filling.
• Egg Yolks: Contribute richness and help thicken the filling.
• Egg: Provides additional structure and smoothness to the filling.
• Butter: Adds a luxurious creaminess when whisked into the warm filling.

• Cream: Whipped to create a light and airy topping for the tart.
• Passionfruit Pulp: Adds a tart and aromatic tropical flavor to the dessert.
• Kiwifruit: Provides a fresh, decorative, and flavorful garnish.

How to Make Mango Passionfruit Anzac Tart

Step 1: Craft the Crumbly Base

Grab your tart pan and give it a light butter coating. Toss Anzac biscuits into the food processor and pulse until they become fine crumbs.

Pour in melted butter and pulse again until the mixture starts to clump together like wet sand. Press this mixture firmly across the bottom and sides of the pan, creating an even layer.

Pop the pan into the refrigerator and let it chill for half an hour to firm up.

Step 2: Whip Up the Mango Magic

Toss fresh mango chunks into the food processor and blend until silky smooth.

Add sugar, lime juice, egg yolks, and whole egg to the mango puree. Blend until everything is perfectly combined.

Transfer this golden mixture to a saucepan and cook over gentle heat. Stir constantly for 6-8 minutes until the mixture thickens and coats the back of a spoon.

Pull the pan off the heat and slowly whisk in butter pieces, one at a time, until they melt completely. Let the mixture cool for a few minutes, then pour it into your prepared tart shell.

Return to the refrigerator and let it set for 4 hours.

Step 3: Create the Dreamy Topping

Grab your electric mixer and whip the cream until it forms soft, pillowy peaks that hold their shape but aren’t too stiff.

Step 4: Dress and Serve

Carefully remove the tart from its pan and transfer to a beautiful serving platter. Generously dollop the whipped cream across the top.

Drizzle with vibrant passionfruit pulp and scatter kiwifruit cubes for a pop of color and freshness. Slice and serve chilled for a tropical dessert that’ll transport you to paradise.

Notes for Baking Mango Passionfruit Anzac Tart

• Refrigerate the tart base for 30 minutes to ensure a firm, crisp foundation that holds its shape when sliced.
• Process mango until completely smooth to create a silky, lump-free filling that spreads evenly in the tart.
• Stir the mango mixture constantly while cooking to avoid egg scrambling and maintain a creamy, consistent texture.
• Beat cream just until soft peaks form to achieve the ideal light, airy topping that doesn't become too stiff or buttery.
• Keep the tart refrigerated until serving to enhance the refreshing taste and maintain its delicate structure.

Fun Variations on Mango Anzac Tart Filling

• Tropical Coconut Crunch: Replace Anzac biscuits with toasted coconut cookies, swap mango with pineapple puree, and top with toasted coconut flakes for an extra tropical flavor profile.
• Gluten-Free Berry Bliss: Use gluten-free graham crackers for the base, substitute mango with mixed berry puree, and garnish with fresh mixed berries and dairy-free whipped coconut cream.
• Vegan Citrus Dream: Create a base using crushed vegan cookies, replace egg-based filling with cashew cream and agar-agar, use coconut cream for topping, and add zesty orange segments as a garnish.

What Goes Well With Mango Passionfruit Tart

• Tropical Dessert Wine Pairing: Select a crisp, sweet Moscato d'Asti from Italy to complement the tart's tropical mango and passionfruit flavors, enhancing the dessert's fruity and creamy profile.
• Refreshing Beverage Match: Brew a chilled passionfruit and lime iced tea that echoes the tart's citrus notes and provides a light, zesty counterpoint to the rich dessert.
• Tropical Cocktail Companion: Mix a coconut and passionfruit mojito that highlights the tart's tropical ingredients, offering a vibrant and refreshing drink to balance the creamy texture.
• Contrasting Flavor Accent: Serve a small scoop of coconut sorbet alongside the tart, creating a cool, palate-cleansing element that intensifies the dessert's tropical essence.

Storing Mango Passionfruit Anzac Tart the Right Way

• Store the tart in an airtight container in the refrigerator for up to 3 days. Cover with plastic wrap to prevent it from absorbing other food odors.
• Wrap the tart tightly in plastic wrap and aluminum foil. Freeze for up to 2 weeks. Thaw overnight in the refrigerator before serving.
• Cut individual slices and place them in separate sealed containers for easy grab-and-go portions.
• Best enjoyed chilled. If you prefer a slightly softer texture, let the tart sit at room temperature for 10-15 minutes before serving.

FAQs

• What are Anzac biscuits?

Anzac biscuits are traditional Australian cookies made from rolled oats, coconut, flour, sugar, butter, golden syrup, and sometimes nuts. Originally created by wives during World War I to send to soldiers, these biscuits have become a national culinary symbol in Australia.

• Can I make this tart without a food processor?

While a food processor makes the process easier, you can crush Anzac biscuits manually using a rolling pin or meat mallet. Ensure the biscuits are finely crushed and mixed thoroughly with melted butter to create a cohesive base.

• How do I know when the mango filling is properly cooked?

The mango filling is ready when it thickens and coats the back of a spoon. This means when you run a finger through the mixture on the spoon, it leaves a clear line.

Mango And Passionfruit Anzac Tart Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

• Total Time: 53 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Tropical sunshine dances through this Mango and Passionfruit Anzac Tart, blending Australian culinary heritage with luscious island flavors. Sweet memories of Anzac biscuits meld perfectly with creamy mango and tangy passionfruit, inviting you to savor a delightful dessert that celebrates cultural connection.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

Biscuit Base:

• 300 grams (10.5 ounces) Anzac biscuits
• 100 grams (3.5 ounces) butter, melted

Fruit Filling:

• 2 large ripe mangoes, peeled and chopped
• 3 passionfruit, halved
• 2 kiwifruit, peeled and cut into 1 cm cubes

Additional Ingredients:

• 1/4 cup caster sugar
• 2 tablespoons lime juice
• 3 egg yolks
• 1 egg
• 100 grams (3.5 ounces) butter, chopped
• 1 cup thickened cream

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the tart pan by lightly greasing a 2.5cm-deep, 11cm x 34cm rectangular loose-based pan to ensure easy removal.
2. Pulse Anzac biscuits in a food processor until finely ground, creating a uniform crumb texture.
3. Combine the biscuit crumbs with melted butter, processing until the mixture holds together cohesively.
4. Carefully press the buttery crumb mixture into the pan, ensuring an even distribution across the base and sides.
5. Chill the crust in the refrigerator for 30 minutes to firm up and set the base.
6. Blend fresh mango in a food processor until silky smooth and uniform in texture.
7. Incorporate sugar, lime juice, egg yolks, and whole egg into the mango puree, processing until thoroughly combined.
8. Transfer the mango mixture to a saucepan and cook over medium-low heat, stirring continuously for 6-8 minutes until the mixture thickens and coats the back of a spoon.
9. Remove from heat and gradually whisk in chopped butter, piece by piece, creating a rich and glossy filling.
10. Allow the filling to cool for 5 minutes, then gently pour into the prepared crust.
11. Refrigerate the tart for 4 hours or until completely set and firm.
12. Whip cream using an electric mixer until soft peaks form, creating a light and airy topping.
13. Carefully unmold the tart onto a serving platter, showcasing the smooth mango filling.
14. Generously top the tart with billowy whipped cream.
15. Finish by drizzling passionfruit pulp and scattering kiwifruit cubes for a vibrant, tropical presentation.
16. Serve chilled, offering a refreshing and elegant dessert experience.

Notes

• Ensure Anzac biscuits are finely ground for a smooth, compact base that holds together perfectly.
• Replace butter with coconut oil for a dairy-free alternative that maintains the rich, golden texture.
• Add extra lime zest to enhance the tropical flavor profile and brighten the mango filling.
• Chill the tart pan beforehand to help the base set faster and create a more stable crust.

• Prep Time: 45 minutes
• Cook Time: 8 minutes
• Category: Desserts
• Method: Simmering
• Cuisine: Australian

Nutrition

• Serving Size: 8
• Calories: 392 kcal
• Sugar: 27 g
• Sodium: 100 mg
• Fat: 26 g
• Saturated Fat: 16 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.3 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 140 mg