Recipe Golden syrup ANZAC tart : Easy, Special and Delicious

Recipe Golden syrup ANZAC tart : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Golden syrup ANZAC tart. This Recipe Golden syrup ANZAC tart : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Golden syrup ANZAC tart was necessary 25m, cook 40m and serving 12. Attention: allergies Contains gluten, milk, soy, sesame and egg.. Without having to wait long, let's just check the Recipe Golden syrup ANZAC tart

Your guests will fall in love with this sweet toffee caramel tart with a crunchy golden oat topping.

12 Ingredients

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  1 cup plain flour
  
  
  


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  1 cup Uncle Tobys Traditional Rolled Oats
  
  
  


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  3/4 cup Coles Desiccated Coconut
  
  
  


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  1/3 cup brown sugar
  
  
  


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  1 1/3 cups caster sugar
  
  
  


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  125g butter, chopped
  
  
  


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  2 tbsp golden syrup
  
  
  


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  1/2 tsp bicarbonate of soda
  
  
  



• Sweetened Condensed Milk Caramel



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  395g can condensed milk
  
  
  


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  1/4 cup brown sugar
  
  
  


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  40g butter
  
  
  


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  2 tbsp golden syrup
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan-forced. Grease a 3cm-deep, 23cm (base) round loose-based fluted tart pan. Place prepared pan on a baking tray.
  
  
  


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  Step 2
  
  
  
  
  Combine flour

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  (1 cup plain flour), oats (1 cup Uncle Tobys Traditional Rolled Oats), coconut (3/4 cup Coles Desiccated Coconut), brown sugar (1/3 cup brown sugar) and 1/3 cup caster sugar in a large bowl. Make a well in the centre. Place butter (125g butter, chopped), golden syrup (2 tbsp golden syrup) and 2 tablespoons cold water in a saucepan over low heat. Cook, stirring occasionally, for 4 to 5 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda (1/2 tsp bicarbonate of soda). Stir butter mixture into oat mixture until combined. Spoon 3⁄4 of the oat mixture into prepared pan. Press evenly over base and sides. Bake for 20 minutes or until lightly golden (2 tbsp golden syrup). Stand for 20 to 25 minutes to cool slightly.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, make Sweetened Condensed Milk Caramel. Combine condensed milk (395g can condensed milk), brown sugar (1/4 cup brown sugar), butter (40g butter) and golden syrup (2 tbsp golden syrup) in a medium saucepan over medium-low heat. Cook, stirring constantly, for 8 to 10 minutes or until mixture thickens and is golden. Pour into tart case. Use the back of a spoon to smooth surface. Sprinkle with remaining oat mixture. Bake for 10 minutes or until firm. Stand for 30 minutes to cool. Refrigerate for 2 hours or until set.
  
  
  


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  Step 4
  
  
  
  
  Place tart on a serving plate. Place remaining 1 cup caster sugar and 1/2 cup hot water in a saucepan over low heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 minutes or until mixture turns golden. Set aside for 30 seconds for bubbles to subside. Drizzle toffee over tart. Stand for 15 minutes or until set. Serve.
  
  
  

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