Golden Syrup ANZAC Tart

Ingredients
ANZAC Tart Base

1 cup plain flour
1 cup traditional rolled oats
3/4 cup desiccated coconut
1/3 cup brown sugar
1/3 cup caster sugar
125g butter, chopped
2 tbsp golden syrup
2 tbsp cold water
1/2 tsp bicarbonate of soda

Sweetened Condensed Milk Caramel

395g can condensed milk
1/4 cup brown sugar
40g butter
2 tbsp golden syrup

Toffee Topping

1 cup caster sugar
1/2 cup hot water

Method

1. ANZAC Tart Base: Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 23cm loose-based fluted tart pan and place it on a baking tray.
2. Combine the flour, oats, coconut, brown sugar and caster sugar in a large bowl. Make a well in the centre.
3. Place the butter, golden syrup and cold water in a saucepan over low heat. Cook, stirring occasionally, for 4–5 minutes or until the butter has melted.
4. Remove from heat and stir in the bicarbonate of soda.
5. Pour the butter mixture into the oat mixture and stir until combined.
6. Spoon three-quarters of the oat mixture into the prepared tart pan. Press evenly over the base and sides.
7. Bake for 20 minutes, or until lightly golden. Set aside for 20–25 minutes to cool slightly.
8. Sweetened Condensed Milk Caramel: Place the condensed milk, brown sugar, butter and golden syrup in a saucepan over medium-low heat.
9. Cook, stirring constantly, for 8–10 minutes, or until the mixture thickens and turns golden.
10. Pour the caramel into the tart case and smooth the surface with the back of a spoon.
11. Sprinkle the remaining oat mixture over the top. Bake for 10 minutes, or until firm.
12. Allow to cool for 30 minutes, then refrigerate for 2 hours or until set.
13. Toffee Topping: Place the caster sugar and hot water in a saucepan over low heat. Stir for 3 minutes, or until the sugar dissolves.
14. Increase the heat to high and bring to the boil. Boil without stirring for 8 minutes, or until golden.
15. Set aside for 30 seconds to allow the bubbles to settle, then drizzle the toffee over the tart.
16. Stand for 15 minutes, or until set. Slice and serve.