Around this time last year, I shared a recipe for Anzac Biscuits and the history behind them with you all. As another Anzac Day approaches, I wanted to share another Anzac-themed recipe with you.
Anzac Day commemorates the Australian and New Zealand soldiers who have fought and died representing their country in wars and conflicts. Every year, on 25 April, we take time to remember these soliders, whether it be by attending a dawn service, a wreath-laying ceremony, a march, playing a game of two-up or just observing a minute’s silence. You can learn more about the history of Anzac Day and Anzac biscuits here, so I won’t go into it any further in this post.
Anzac biscuits are a big deal around this time of year. You’ll find them in all bakeries and supermarkets across Australia, and for good reason; they are simple, yet delicious. This year, I wanted to incorporate all the flavours that Anzac Biscuits are known for – rolled oats, coconut and golden syrup – and bake them into something spectacular. I decided to go for an Anzac tart with a rolled oat, coconut and golden syrup shell, filled with thick whipped mascarpone (a little obsessed), and topped with a mixed berry compote.
I’m not going to lie, I was surprised at how well this tart turned out. I wasn’t sure about how well the Anzac tart shell would bake, or if the flavours would even work with the berry compote, or if the whipped mascarpone would keep its shape. I was stressing over nothing, this Anzac tart is outstanding. The tart shell is chewy and full of the iconic Anzac biscuit flavours, the whipped mascarpone is creamy, thick and dense in the best way possible, and the berry compote brings the whole thing together perfectly with a bit of sweet tartness. Note that the tart shell does not have the same texture of a traditional shortcrust tart shell or that of one made with pulverised biscuits and melted butter. It’s chewy like my favourite kind of Anzac biscuit! But! It’s simple to make and full of flavour and would be a great addition to a family barbecue or get-together.
Berry & Whipped Mascarpone Anzac (Oatmeal) Tart
Prep Time: 20 minutes + approx 30 minutes cooling
Cooking Time: 30 minutes
ANZAC TART SHELL:
1¼ cups rolled oats
¾ cup plain flour
⅓ cup dessicated coconut
¼ cup golden syrup
⅓ cup brown sugar
MIXED BERRY COMPOTE:
300g fresh or frozen berries of your choice (I used 150g fresh blueberries and 150g frozen raspberries)
½ cup caster sugar
1 tsp cornflour (cornstarch), dissolved in 3 tbsp water
½ cup double cream
1 (250g) container of mascarpone, at room temperature
2 tbsp golden syrup
1 tbsp brown sugar
- Preheat oven to 190°C/375°F/Gas Mark 5. Spray a 21cm (8 inch) loose base round tart pan with cooking spray.
- In a large bowl, combine rolled oats, flour, and desiccated coconut. In a small saucepan, heat butter, golden syrup and brown sugar over low heat, stirring until the butter has melted and the sugar dissolved. Remove from heat and allow to cool for 2 minutes.
- Pour golden syrup mixture into flour mixture and stir with a wooden spoon to combine. Set aside for 5 minutes, until cool enough to handle, then press into base and sides of tart pan. Bake for 17-20 minutes, until the sides are golden. Remove from oven and cool in pan for 10 minutes. Remove tart shell from pan, keeping it on the loose base of the pan and set on a wire rack to cool completely, about 20 minutes.
- While tart shell is cooling, make the mixed berry compote. In a medium saucepan, add berries, sugar and 2 tbsp water and cook over low heat, stirring until sugar has dissolved and the berries just start to break down, about 3 minutes. Pour in dissolved cornflour and cook, stirring, for another 2 minutes, until compote has thickened slightly. Remove from heat and allow to cool.
- Next, make the whipped mascarpone. In a large bowl, add double cream, softened mascarpone, golden syrup and brown sugar and use an electric mixer to whip for about 2-3 minutes, until ingredients are combined and a thick mixture has formed.
- To assemble the tart, spread whipped mascarpone on the base of the tart shell using a spatula. If not serving immediately, refrigerate until ready to serve. If serving immediately, pour about a third of the berry compote onto the tart in a swirl pattern. Slice into pieces and serve topped with extra compote.
- Store in an airtight container in the fridge for up to 3 days.
For a lighter, less dense whipped mascarpone, increase the amount of cream and decrease the amount of mascarpone used. Follow the same steps, but whip the mixture for longer. Note that the tart shell does not have the same texture of a traditional shortcrust tart shell or that of one made with pulverised biscuits and melted butter. It’s chewy like my favourite kind of Anzac biscuit! Feel free to combine crushed pre-packaged/crunchy Anzac biscuits with melted butter to make a base similar to those found in cheesecakes, if preferred.
Anzac Tart Shell recipe adapted from Taste.