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Golden syrup ANZAC tart recipe
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulge in a decadent toffee caramel tart topped with crispy golden oats.
Ingredients:
  • 250.00 ml plain flour
  • 100.00 gm Traditional Rolled Oats
  • 63.75 gm Desiccated Coconut
  • 59.40 gm brown sugar
  • 285.95 gm caster sugar
  • 125g butter, chopped
  • 107.20 gm golden syrup
  • 1.25 gm bicarbonate of soda
  • 395g can condensed milk
  • 45.00 gm brown sugar
  • 40g butter
Instructions:
  • Preheat your oven to 180C (160C fan-forced) and generously grease a 3cm-deep, 23cm round loose-based fluted tart pan before placing it on a baking tray.
  • In a large bowl, mix flour, oats, coconut, brown sugar, and 1/3 cup caster sugar. Create a well in the center. In a saucepan over low heat, melt butter with golden syrup and 2 tablespoons of cold water, stirring occasionally for 4 to 5 minutes. Remove from heat, add bicarbonate of soda, then stir into the oat mixture until combined. Press 3⁄4 of the mixture into the pan, bake for 20 minutes until lightly golden. Allow it to cool for 20 to 25 minutes before serving.
  • While waiting, prepare the Sweetened Condensed Milk Caramel. In a medium saucepan over medium-low heat, combine condensed milk, brown sugar, butter, and golden syrup. Cook and stir constantly for 8 to 10 minutes until the mixture thickens and turns golden. Pour the caramel into the tart case and use the back of a spoon to level it. Sprinkle the remaining oat mixture over the top. Bake for 10 minutes until firm. Allow it to cool for 30 minutes at room temperature, then refrigerate for 2 hours until set.
  • Place the tart on a serving plate and set aside. In a saucepan, combine the remaining 1 cup of caster sugar and 1/2 cup of hot water over low heat. Stir for 3 minutes until the sugar is dissolved. Increase the heat to high and bring to a boil. Let it boil without stirring for 8 minutes until the mixture turns golden. Allow it to rest for 30 seconds for bubbles to subside. Drizzle the toffee over the tart and let it stand for 15 minutes until set. Serve and enjoy.

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