ANZAC Tartlets
Serving Anzac biscuits just got a whole lot more interesting. I love these. Especially the chocolate ones. They are kind of like Kingston biscuits!
ANZAC biscuits are an iconic Australian and New Zealand treat with a history as rich as their golden, chewy texture. These simple yet delicious oat-based biscuits trace their origins back to World War I, when they were baked by families and sent to soldiers of the Australian and New Zealand Army Corps (ANZAC) serving overseas. Designed to be long-lasting and nutritious, the biscuits were made without eggs, using ingredients like rolled oats, golden syrup, and coconut—ensuring they could withstand the long journey across the seas.
Though often associated with Anzac Day on April 25th, a national day of remembrance, these biscuits have become a year-round favorite. Their legacy is a tribute to the ingenuity and resilience of those on the home front, as well as a symbol of the enduring Anzac spirit. Whether crisp or chewy, every bite carries a piece of history, making them more than just a sweet treat—they're a taste of tradition.
We used our traditional Anzac cookie/biscuit recipe as tartlet cases, filled them with goodness and voila, a little bit elegant, very yummo and perfect for serving all year round. I love the chocolate ones as they remind me of Kingston biscuits, which of course I never buy as I don't need to buy biscuits/cookies ever! But I do remember them from back in the days when I did do that...so enjoy. A little bit of nostalgia all rolled up into an easy peasy recipe.
Need
-
The Base
- 1 Batch Traditional Anzac Biscuits pre-made a cooked into small tartlet shells Recipe
-
Ganache Filling
- 100 Grams chocolate dark callets BUY
- 100 Grams cream or coconut cream BUY
- 1 Teaspoon vanilla bean paste BUY
-
The Options
- 1 Batch Lemon Butter as needed Recipe
- 1 Batch Cointreau Orange Curd as needed Recipe
- 1 Batch Blood Orange EVOO curd as needed Recipe
- finely grated zest of lemon or orange to garnish
Do
- 1
Prepare the base way in advance. Up to 2 weeks if you keep them in the fridge out of sight! They will need less baking time than the original cookies, as they are probably smaller, unless you are going for a bigger tart.
- 2
Prepare any fillings other than ganache in advance so they are cold and spoonable.
- 3
To make the ganache, place all ingredients into the Thermomix bowl and melt 5 min/50°C/speed 1 or longer if not fluid enough to pour out of the bowl easily. Scrape down sides of bowl as needed to ensure all the chocolate melts.
- 4
Pour into the prepared tartlet cases.
- 5
If you are using other fillings, knock yourself out, but the chocolate one is a bit yummy. It reminds me of Kingston biscuits!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
