This is the showstopper ooey-gooey dessert for kids and adults alike to enjoy on ANZAC day. Made with a delicious caramel filling, a traditional Anzac biscuit base, and drizzled in chocolate, this is the perfect healthy take on the Aussie classic.
Ingreadient:
- 2 cups whole milk dairy or almond, oat milk etc.
- ¾ cup Lakanto Baking Blend
- 4 tbsp salted butter
- 1 tsp vanilla extract
- 2 cups (260g) plain white flour, 260 grams
- 1 cup packed Lakanto Golden Monkfruit Sweetener
- 2 cups rolled oats
- 1 cup desiccated coconut
- 250 grams butter, diced
- 4 tbsp (60ml) Lakanto Golden Malt Syrup
- 2 tbsp water
- 1 tsp baking soda
- 400g Homemade Sweetened Condensed Milk (see step 1.)
- 2 tbsp Lakanto Golden Malt Syrup
- 60g butter, diced
- ½ Cup Sugar free Chocolate Chips 87.5 grams
- ½ Cup Lakanto Chocolate Topping
Direction:
- Whisk together milk and sweetener in a medium saucepan over medium-low heat.
- Continue whisking and bring to a low simmer. Keep whisking until milk has reduced by half (approximately 30 minutes).
- Once reduced, remove from heat and stir in butter and vanilla. Allow to cool and make tart base.
- Preheat oven to 170C. Prepare a 25cm tart dish by brushing a little melted butter over all the surfaces or use baking paper.
- In a large bowl combine the flour, sweetener, oats and coconut, ensuring all the ingredients are well combined and no lumps of sugar remain. Set aside.
- In a medium saucepan heat the butter on a low temperature until completely melted. Add the Malt Syrup and water and whisk until combined. Remove from heat.
- Add the baking soda to the butter mixture and whisk until all dissolved.
- Make a well in the middle of the dry ingredients and pour in the melted butter mixture. Mix well to combine.
- Place ⅔ of the mixture into the prepared tin and press down firmly until flat and prepare the caramel filling. Reserve remaining mix for the caramel filling.
- In a small saucepan combine the homemade condensed milk, butter and golden syrup. Stir over a low to medium heat for 6-8 minutes, until mixture boils, thickens and changes to a slightly darker colour - it may catch so take care to stir constantly.
- Pour the caramel filling over the slice base and spread evenly.
- Sprinkle the reserved slice crumbs from base mixture evenly over the top of the caramel, then press this down with your palm or base of a glass until even.
- Bake the slice for 20-25 minutes until golden brown.
- Remove from the oven and allow to cool in the tin for 15-20 minutes. The slice will firm up upon standing.
- Gently run a knife around the edges before removing.
- To remove the base simply use two wire racks one on top and one underneath to flip the slice and carefully peel off the base then invert back to the right way up using the same method.
- Melt the chocolate chips in a small microwave proof bowl, 20-30 seconds at a time stirring each time until completely melted. Add the chocolate topping and mix well.
- Using a spoon, drizzle the chocolate all over the tart.
- Slice and serve, it is lovely served warm or cold.
