Last year I wore my red shirt very proudly on Singapore’s National Day. I can’t call myself Singaporean, but I’m very lucky to have been given an opportunity to live here and the country has certainly welcomed us with open arms. Living away from our home country has made us both quite patriotic though. We were always proud to be Australian, but I think we are now truly aware of how lucky we are to have been born there.
Today I’ve made an Anzac tart to celebrate Australia Day, which falls on Sunday. It’s basically one large Anzac biscuit which becomes a kind of free form tart base. A simple vanilla and ricotta topping brings the sweetness down a bit and the mango slices on top add another ‘Australian’ element to the tart.
You’ll need all of the usual suspects for the Anzac biscuit, as well as some spreadable ricotta and the cheeks from one mango.
The bicarb soda will slightly froth up the melted golden syrup and butter mix.
And then the wet elements are simply mixed into the dry ingredients. Easy.
Shape the cookie dough into one large biscuit, or circular free form tart, that is about 7mm thick. Then bake and cool. The biscuit should still be quite soft in the middle when it comes out of the oven, but this will harden on cooling and the large biscuit becomes quite firm so it’s very easy to move around and to cut into once decorated.
Slice the mango cheeks into long thin pieces.
The ricotta will still be quite savoury even with the addition of the icing sugar. You don’t want it too sweet though as the biscuit and mango will already be quite sweet. Once it’s all put together, the ricotta will help to bring the sweetness down from a sickly level.
Arrange the mango pieces on the tart. Don’t be scared, if I can do it then you can too – you could probably do it better than me in fact. Decoration is not normally my forte :)
Aussie Aussie Aussie, oi oi oi *coughs* I meant to say (let’s keep it classy people) Happy Australia Day!
Anzac Tart with Mango and Ricotta
Ingredients – Makes 1 medium Free Form Tart
For the Base – Adapted from a Taste.com.au recipe
- ½ cup of plain flour
- ¼ cup of unsweetened coconut flakes
- ¼ cup of brown sugar
- ½ cup of instant oats
- 60g of butter
- 1½ tbs of golden syrup
- ¼ tsp of bicarb soda
- pinch of sea salt flakes
For the Topping
- ½ cup of soft or spreadable ricotta
- ½ tbs of icing sugar
- ½ tsp of vanilla paste
- 2 mango cheeks, peeled and cut into thin slivers
- optional mint leaves to garnish
- Preheat the oven to 180°C and line a baking tray with baking paper.
- In a medium mixing bowl, combine the flour, coconut, sugar and oats. Set aside.
- In a small saucepan, over a medium heat, heat the butter and golden syrup until melted and combined.
- Remove from the heat and stir in the salt and bicarb soda until it froths up a little.
- Stir the melted butter mix into the dry ingredients until well combined.
- Place the mix onto the lined baking tray and push down and shape with your fingers to form one large biscuit, or circular free form tart, that is about 7mm thick.
- Bake in the oven for 12-15 minutes or until golden. The middle may still be quite soft but will firm on resting.
- Let it rest on the baking try for 5 minutes before sliding onto a rack to finish cooling completely. Biscuit base will keep well for a few hours before assembling.
- Just before serving, mix together the ricotta, vanilla and icing sugar until combined and then spread evenly onto the tart base, leaving some biscuit exposed at the edges.
- Arrange the mango slices on top and garnish with the mint leaves if using. Best eaten as soon as assembled.