- 1 cup plain flour
- 1 cup Uncle Tobys Traditional Rolled Oats
- 3/4 cup Coles Desiccated Coconut
- 1/3 cup brown sugar
- 1 1/3 cups caster sugar
- 125g butter, chopped
- 2 tablespoons golden syrup
- 1/2 teaspoon bicarbonate of soda
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.
Combine flour, oats, coconut, brown sugar and 1/3 cup caster sugar in a large bowl. Make a well in the centre. Place butter, 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. 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. Stand for 20 to 25 minutes to cool slightly.
Meanwhile, make Sweetened Condensed Milk Caramel. Combine condensed milk, brown sugar, butter and 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.
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.