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Anzac Biscuit Citrus Tart

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Anzac biscuit citrus tart combines a chewy, caramelized oat-and-coconut crust with a smooth lemon and orange filling. Golden syrup adds richness to the rustic crust while fresh citrus keeps the creamy filling bright and tangy.

Ingredients

  • Rolled oats
  • All-purpose flour
  • Desiccated coconut
  • Brown sugar
  • Unsalted butter
  • Golden syrup
  • Baking soda
  • Hot water
  • Salt
  • Fresh lemon juice
  • Fresh orange juice
  • Lemon zest
  • Orange zest
  • Large eggs
  • Egg yolks
  • Granulated sugar
  • Heavy cream
  • Cornstarch, optional
  • Whipped cream or crème fraîche, optional
  • Fresh orange or lemon slices
  • Toasted coconut, optional
  • Extra citrus zest, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a tart pan with a removable base.
  2. Combine the rolled oats, all-purpose flour, desiccated coconut, brown sugar, and a small pinch of salt in a large bowl.
  3. Gently heat the unsalted butter and golden syrup together until the butter has completely melted.
  4. Combine the baking soda with the hot water in a small bowl, then carefully stir it into the melted butter and golden syrup.
  5. Pour the wet mixture over the oat mixture and stir until all the dry ingredients are evenly moistened.
  6. Press the mixture firmly and evenly across the bottom and up the sides of the prepared tart pan.
  7. Bake the crust for 15–20 minutes, until golden brown around the edges. If the base puffs, gently press it back down while still warm, then leave the crust to cool.
  8. For the filling, whisk the eggs, egg yolks, and granulated sugar until smooth. Whisk in the lemon juice, orange juice, lemon zest, orange zest, and heavy cream. Add the optional cornstarch if a firmer filling is desired.
  9. Reduce the oven temperature to 325°F (165°C). Place the cooled tart shell on a baking sheet and carefully pour in the citrus filling.
  10. Bake for 25–35 minutes, until the edges are set but the center still has a slight wobble.
  11. Cool the tart completely at room temperature, then refrigerate for at least 2–3 hours until thoroughly chilled and firm.
  12. Carefully remove the chilled tart from the pan and garnish with optional citrus zest, toasted coconut, fresh citrus slices, and whipped cream or crème fraîche before serving.

Notes

  • Press the Anzac biscuit mixture firmly into the tart pan to help prevent the finished crust from crumbling.
  • The citrus filling is ready when the edges are set but the center still moves slightly; it will continue to firm as it cools and chills.
  • For a lemon-only variation, replace the orange juice with additional lemon juice and adjust the sugar to taste.
  • For a sweeter citrus tart, use mostly orange juice with enough lemon juice to provide acidity.
  • Blood oranges can be used when in season for a different citrus flavor and deeper color.
  • Add lime juice and zest to the lemon and orange for a three-citrus variation.
  • Toast the desiccated coconut before adding it to the crust for a deeper coconut flavor.
  • The tart can be prepared a day ahead and refrigerated overnight for easy entertaining.
  • Store covered in the refrigerator for up to 3 days and remove it about 10–15 minutes before serving if a slightly softer texture is preferred.
  • Add whipped cream, citrus slices, and other moist garnishes shortly before serving. Freezing the completed tart is not recommended.

Nutrition

Find it online: https://thefamilycooking.com/anzac-biscuit-citrus-tart/