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Oaty golden syrup tart recipe
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Prep Time:
55 minutes
Cook Time:
50 minutes
Total Time:
105 minutes
Anzac biscuit tart with golden syrup macadamia filling and brown sugar oat crust.
Ingredients:
  • 150g (1 cup) plain flour
  • 100g butter, chilled, chopped
  • 45g (1/4 cup, lightly packed) brown sugar
  • 35g (1/3 cup) rolled oats, plus extra 2 tsp
  • 1 egg yolk
  • 15.00 gm iced water
  • Vanilla ice-cream, to serve
  • 150g raw macadamias
  • 60g (1/3 cup, lightly packed) brown sugar
  • 125g butter, chopped, at room temperature
  • 125ml 1/2 cup) golden syrup, plus extra, to serve
  • 20g 1/4 cup) desiccated coconut
  • 40g (1/4 cup) plain flour
Instructions:
  • Begin by preheating your oven to 200C/180C fan forced and greasing a 3cm-deep, 23cm fluted tart tin with a removable base. Using a food processor, blend flour, butter, and sugar until they resemble fine breadcrumbs. Then, add oats, egg yolk, and water to the mixture and process until it just comes together. Gently knead the dough on a lightly floured surface until smooth, shape it into a disc, cover with plastic wrap, and let it chill for 15 minutes.
  • Roll the dough on a floured surface to cover the tin, then trim excess. Line with baking paper, fill with pastry weights or rice, and bake for 10 minutes. Remove paper and weights, bake for another 10 minutes until golden. Let it cool in the tin.
  • To prepare the filling, lower the oven temperature to 180°C/160°C fan forced. Use a food processor to coarsely chop the nuts, then blend in the sugar until finely ground without turning into a paste.
  • 1. In a bowl, beat the butter with electric beaters until pale and creamy, then mix in the syrup followed by the eggs one at a time. 2. Stir in nuts, coconut, and flour until well combined. 3. Spoon the mixture into a tart shell and sprinkle with extra oats. 4. Bake for 30 minutes or until golden, covering with foil if overbrowning. 5. Allow to cool slightly before serving with ice cream and a drizzle of extra golden syrup.

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