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