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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, 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.
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Step 3
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.
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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.
