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Mango and passionfruit tart recipe
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Prep Time:
295 minutes
Cook Time:
10 minutes
Total Time:
305 minutes
Bake a vibrant Australian-inspired tart with Anzac biscuits, mango, and passionfruit for a tropical and delicious make-ahead treat.
Ingredients:
  • 300g packet Anzac biscuits (see notes)
  • 100g butter, melted
  • 2 large ripe mangoes, peeled, chopped
  • 53.75 gm caster sugar
  • 42.00 gm lime juice
  • 3 egg yolks
  • 1 egg
  • Extra 100g butter, chopped
  • 3 passionfruit, halved
  • 2 kiwifruit, peeled, cut into 1cm cubes
Instructions:
  • Prepare a 2.5cm-deep, 11cm x 34cm rectangular loose-based tart pan by greasing it. Put biscuits in a food processor and pulse until finely chopped. Pour in melted butter and pulse to mix well. Firmly press the mixture onto the base and sides of the pan. Chill in the refrigerator for 30 minutes.
  • Puree the mango in a food processor until smooth. Add sugar, lime juice, egg yolks, and egg to the mango purée, and process until well combined. Transfer the mixture to a medium saucepan and cook over medium-low heat, stirring constantly, for 6 to 8 minutes until it thickens and coats the back of a spoon. Remove from heat and gradually add chopped butter while whisking until combined. Let it cool for 5 minutes before pouring into a tart case. Refrigerate for 4 hours until set.
  • Using an electric mixer, whip the cream until firm peaks form. Transfer the tart from the pan to a serving platter, then top it with dollops of cream, a drizzle of passionfruit, and sliced kiwifruit. Serve and enjoy!

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