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Mango and Passionfruit Anzac Tart

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A tropical twist on the classic Anzac biscuit, this tart features a buttery, crunchy base topped with a creamy mango filling, fresh passionfruit pulp, and kiwifruit cubes. A refreshing and indulgent dessert perfect for special occasions!

Ingredients

Scale
  • Base:
    • 300g packet Anzac biscuits
    • 100g butter, melted
  • Mango Filling:
    • 2 large ripe mangoes, peeled and chopped
    • 1/4 cup caster sugar
    • 2 tbsp lime juice
    • 3 egg yolks
    • 1 egg
    • Extra 100g butter, chopped
    • 1 cup thickened cream
  • Topping:
    • 3 passionfruit, halved
    • 2 kiwifruit, peeled and cut into 1cm cubes

Instructions

  • Prepare the Base:
    • Grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based tart pan.
    • Place the Anzac biscuits in a food processor and process until finely chopped.
    • Add the melted butter and process until the mixture comes together.
    • Press the mixture evenly over the base and sides of the prepared pan.
    • Refrigerate for 30 minutes to set.
  • Prepare the Mango Filling:
    • Place the mango in a food processor and process until smooth.
    • Add the sugar, lime juice, egg yolks, and egg to the mango purée. Process until well combined.
    • Transfer the mixture to a medium saucepan. Cook over medium-low heat, stirring constantly, for 6-8 minutes, or until the mixture thickens and coats the back of a spoon.
    • Remove from heat and add the chopped butter, one piece at a time, whisking until fully incorporated.
    • Cool for 5 minutes, then pour the mixture into the tart case.
    • Refrigerate for 4 hours or until set.
  • Prepare the Topping:
    • Using an electric mixer, beat the cream until just-firm peaks form.
  • Assemble and Serve:
    • Remove the tart from the pan and place it on a serving platter.
    • Dollop the whipped cream on top of the tart.
    • Drizzle with passionfruit pulp and top with kiwifruit cubes.
  • Serve:
    • Enjoy the tart chilled for a refreshing and delicious dessert!

Notes

  • For a smoother mango filling, you can strain the mixture after cooking to remove any bits of egg.
  • You can replace the kiwifruit with another tropical fruit like pineapple or dragonfruit for variety.
  • This tart can be made the day before and stored in the refrigerator for an easy, make-ahead dessert.

Nutrition

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