Caramel Macadamia Oaty Tart

How to make Caramel Macadamia Oaty Tart Recipe - This tart, which keeps well, is the ideal afternoon pick me up’ as it’s full of high-energy but indulgent caramel goodness. Cut it very thinly and enjoy with a hot cup of coffee or tea.

MAKES A 27CM TART, SERVING 12 PEOPLE

BASE:
150g butter
½ cup brown sugar
1 tsp vanilla extract
1½ cups standard plain flour
2 tsp baking powder

CARAMEL FILLING:
1 cup macadamia nuts, roughly
chopped
100g unsalted butter
½ cup golden syrup
600g sweetened condensed milk

TOPPING:
1½ cups rolled oats
¾ cup thread coconut
¾ cup brown sugar
100g butter, melted

Method:
To make the base, beat together the butter and brown sugar until pale and creamy. Add vanilla, flour and baking powder and mix well. Press the mixture into a baking paper-lined, 27cm round loose-bottomed round tin (3cm deep).

Bake in a preheated 180°C oven for 20 minutes or until golden.

Spread the macadamia nuts on a baking tray and toast in a 180°C oven until a light amber colour. Take care as they will colour fast and continue to cook when you take them out of the oven. Set aside to cool.

To make the filling, place the butter, golden syrup and condensed milk into a heavy-based saucepan and cook over a low-medium heat, stirring, until thick and golden-brown. Remove from the heat and stir in the cooled macadamia nuts.

To make the topping, mix together the rolled oats, coconut, brown sugar and melted butter.

Spread the Caramel Filling over the cooked base and sprinkle rolled oat mixture on top.

Bake for 25 minutes (at 180°C) until golden in colour. Allow to cool completely before slicing.

Caramel Macadamia Oaty Tart