You can make this tart even easier by using caramel Top'n'Fill instead of making your own. Spread it over the cooled slice base, then top with cream, your fave chopped chocolate bar and mixed berries.
Melted butter, to grease, plus extra 100g unsalted butter, chopped
1 ½ cups rolled oats
1 ½ cups plain flour
1 cup firmly packed brown sugar
1 cup shredded coconut
¼ cup golden syrup
1 tsp bicarbonate of soda
2 Tbsp boiling water
50g unsalted butter
¼ cup golden syrup
395g sweetened condensed milk
Preheat oven to 160°C fan-forced (180°C conventional). Grease base and sides of a 23.5cm x 5cm fluted loose bottomed tart tin, and line base with baking paper.
Put oats, flour, sugar and coconut in a large bowl. Stir to combine.
Put golden syrup and extra butter in a small saucepan over a low heat. Cook, stirring occasionally, for 3 minutes or until melted and simmering. Stir in bicarb and boiling water then remove from heat.
Pour golden syrup mixture into oat mixture. Stir until combined.
Spoon mixture into prepared tin. Use back of a large spoon to smooth.
Bake for 20 minutes or until light golden.
Gently push cooked base down using the back of a dessert spoon to slightly flatten.
Meanwhile, to make caramel filling, put 50g butter and ¼ cup golden syrup in a medium saucepan over a high heat.
Cook, stirring occasionally, until butter has melted. Bring to the boil and cook for 1 minute.
Reduce heat to medium and add 395g can sweetened condensed milk.
Cook, stirring vigorously, for 4 minutes or until mixture has thickened and slightly darkened.
Pour hot mixture over warm oat tart base and spread evenly, leaving a 5mm border.
Bake for 10 minutes or until caramel is light golden.
Set aside to cool completely in tin, then transfer to a serving plate.
Top with whipped cream, sliced banana and passionfruit pulp. Garnish with mint leaves. Serve.