Anzac Golden Syrup Tart
Prep time
Cook time
Total time
Serves: 14-16 Slices
  • Base
  • 60g Butter - Room Temp
  • 50g Chelsea Raw Caster Sugar
  • 2 Tablespoon Chelsea Golden Syrup
  • 70g Rolled Oats
  • 30g Desiccated Coconut
  • 100g Plain Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • Filling
  • 25g Butter
  • 450g Chelsea Golden Syrup
  • 1 Egg
  • 3 Tablespoon Full Cream
  • 80g Rolled Oats
  • 50g Desiccated Coconut
  1. To start, flick over onto 180 degrees bake and grease a 22cm tart pan. Set aside.
  2. Working on the base, use a free-standing mixer or a hand-held beater to whip the butter, raw caster sugar and golden syrup until pale.
  3. Add the dry ingredients and either mix with a spoon or your hands until you form a crumbly dough.
  4. Pour dough into base of prepared tart pan and firmly press along the bottom and sides.
  5. Place on the middle shelf of the oven and bake for 5 minutes, then remove.
  6. While the base is still warm, start making the filling by adding the butter and golden syrup to a medium sized bowl and warm gently to melt the butter. Remove from the heat and allow to cool slightly.
  7. Using a food processor, blitz the rolled oats and coconut to break them up a bit. For a smoother textured filling, blitz for longer. Set aside.
  8. In a small bowl or jug, beat together the egg and cream.
  9. Mix the rolled oats and coconut through the melted butter and golden syrup before adding in the egg mixture. Fold until smooth and well incorporated.
  10. Pour filling into tart base and return to the oven and bake for another 20 minutes, or until tart and crust are golden and set.
  11. This tart pairs perfectly with fresh or whipped cream, along with a nice scoop of vanilla ice cream. Enjoy.
Recipe by Baker Gatherer at