Golden syrup ANZAC tart


Your guests will love this sweet toffee caramel pie with crunchy golden oatmeal topping.

12 ingredients:

1 cup plain flour

1 cup Uncle Toby's Traditional Oatmeal

3/4 cup Coles dried coconut

1/3 cup brown sugar

1 1/3 cups caster sugar

125 g butter, chopped

2 tablespoons golden syrup

1/2 teaspoon sodium bicarbonate

Sweetened condensed milk caramel

395g canned condensed milk

1/4 cup brown sugar

40 g butter

2 tablespoons golden syrup

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4 method steps

Step 1

Preheat the oven to 180C/160C with a fan. Grease a 3 cm deep and 23 cm (base) circular loose grooved tart pan. Place the prepared baking tray on the baking tray.

Step 2

Combine flour, oats, coconut, brown sugar, and 1/3 cup of caster sugar in a large bowl. Drill a well in the center.

Put butter, golden syrup, and 2 tablespoons of cold water in a saucepan and heat it over low heat. Stir occasionally and cook for 4 to 5 minutes or until the butter is melted. Remove from heat source. Stir the bicarbonate of baking soda. Stir the butter mixture into the oatmeal mixture until combined. Pour 3⁄4 of the oatmeal mixture into the prepared pan. Press evenly on the base and sides. Bake for 20 minutes or until the surface is light golden brown. Let stand for 20 to 25 minutes to cool slightly.

Step 3

At the same time, make sweetened condensed milk caramel. Put the condensed milk, brown sugar, butter and golden syrup in a medium saucepan and heat it over a medium-low heat. Cook, stirring constantly, for 8 to 10 minutes or until the mixture thickens and is golden brown. Pour into the tart crust. Smooth the surface with the back of the spoon. Sprinkle with remaining oat mixture. Bake for 10 minutes or until hard. Let stand for 30 minutes to cool. Refrigerate for 2 hours or until set.

Step 4

Place the pie on the plate. Put the remaining 1 cup of caster sugar and 1/2 cup of hot water in a saucepan and heat it over low heat. Cook for 3 minutes or until the sugar dissolves. Increase the heat to high. boiled. Boil without stirring for 8 minutes or until the mixture turns golden brown. Let stand for 30 seconds to let the bubbles disappear. Top the pie with toffee. Let stand for 15 minutes or until solidified.