This ANZAC biscuit caramel tart is a deliciously rich dessert with a browned butter, oat and coconut base, thick caramel filling and a smooth, dark chocolate topping. Inspired by the classic Australian ANZAC biscuit and caramel slice, it is easy to make ahead and perfect for gatherings or ANZAC Day baking!
About This ANZAC Biscuit Caramel Tart
This ANZAC Biscuit Caramel Tart is all of the best things about ANZAC Day and Australian slices in one. An ANZAC biscuit base is filled with a delicious thick caramel slice filling and then topped with dark chocolate.
Why you'll love this ANZAC Biscuit Caramel Tart
A caramel tart is good but ANZAC biscuits have so much more flavour and texture from the coconut to the oats so the base is tastier. And if you've never had an ANZAC biscuit before and love oatmeal cookies I urge you to try one!
I baked my own ANZAC biscuits and my recipe uses browned or caramelised butter in them to make them more toasty and delicious. But if you use bought ANZAC biscuits then it's really easy to make this!
This ANZAC Biscuit caramel tart is best made the day before to give everything time to firm up and chill.
This tart can feed a lot of people. Cut it into thin slices as it is rich and sweet.
This ANZAC Biscuit caramel tart can last for up to 5 days! Well, if it doesn't all get gobbled up! ;)
Video How To Make ANZAC Biscuit Caramel Tart
Video: How to Make ANZAC Biscuit Caramel Tart
Ingredients For ANZAC Biscuit Caramel Tart
ANZAC biscuits - You can buy these ready made or make them yourself: ANZAC biscuit recipe
Butter - Salted butter :)
Sweetened condensed milk - You'll need 3x 400g/14oz tins.
Golden syrup - Is commonly used in UK and Australian recipes but if you cannot find this, use brown sugar instead.
Salt - Fine or kosher salt.
Chocolate - I prefer dark or bittersweet chocolate to balance the sweetness of the caramel filling.
Coconut oil - Extra virgin coconut oil helps make the chocolate on top of the tart easier to slice.
Tips For Making ANZAC Biscuit Caramel Tart
1 - The recipe for the base is based on my homemade ANZAC biscuits. If you use other ANZAC biscuits or bought ones, you may need more or less butter. You're looking for a wet sand texture of buttery crumbs that can clump together when you squeeze it together.
2 - Blitz up the cookies very well, the finer the better to stick together and make a nice base. Be patient when making the biscuit base and don't rush it. You want it to have a nice, even finish.
3 - I used this extra deep tart tin. It's fantastic for quiches and other baked goods.
4 - Go low and slow for the filling. Some people cook their caramel filling in 10 minutes but you always get little bits floating in the caramel. I prefer to go low and slow to avoid the little bits forming.
5 - Allow the tart to cool before adding the chocolate on top. At this point I put it in the fridge overnight and then take it out the day I want to serve it.
6 - This caramel tart can be kept in the fridge for up to 5 days. Caramel tart has a better texture when kept in the fridge as the caramel remains chewy.
Step 1 CRUMBS - Blitz the ANZAC biscuits in a food processor until very fine in texture. Mix with the melted butter until you get a damp, sandy texture that you can press together and will stick together (troubleshooting: if it doesn't stick together, add a bit more melted butter until it does).
Step 2 BASE - Press into an extra deep tart tin making sure to press it into a thin, even layer. I use a flat bottomed glass to smooth it out. This takes time so be patient with this part (it sometimes takes me 10 minutes). Place on a baking tray in the freezer until needed.
Step 3 CARAMEL - Preheat oven to 160C/320F fan forced or 180C/350F conventional. Empty the condensed milk tins into a heavy based saucepan (scrape out every little bit from the corners of the tin). Then add the butter, golden syrup or brown sugar and salt. Heat on low to medium heat and stir until butter has melted. Then turn heat to low and cook until thickened stirring consistently - this will take 25-30 minutes. Go low and slow so that the caramel doesn't catch and produce brown little floaters.
Step 4 BAKE - When the caramel is thick enough, gently pour it into the tart tin retrieved from the freezer and bake on the baking tray to catch any butter drips. Bake for 20 minutes, then turn around and bake for another 15-20 minutes or until mottled on top. Cool.
Step 5 CHOCOLATE - Melt the chocolate in a microwave on 60% power in 30 second bursts until soft. Stir in the coconut oil well and spread over the set caramel. Cover and allow to harden or place in the fridge. Finish with a sprinkle of flaked salt.
Personal Note
One night, we were both exhausted and we were sitting down to a piece of this tart that I was testing. Over this mouthful of this tart Mr NQN turned to me and announced with aplomb, "I'm exhausted...".
But then a car alarm started blaring. Insistent. Urgent.
"That's our car," I said to Mr NQN. He grabbed his key fob and opened the front door and turned it off.
"Was someone there?" I asked when he returned. "Nope, no one," he answered.
10 minutes later the car horn went off again. We had just finished this tart.
Frustrated Mr NQN marched out and I followed him.
This was around the time of the petrol price spikes and I wondered aloud if someone was trying to steal the car or petrol. It's a safe area but who knew and besides which, the alarm kept going off.
Then the third time I followed him out and noticed that the neighbour across the road (my mortal enemy) had his sensor lights on and they turned off a few seconds before ours did.
"Was it him?" I whispered to Mr NQN. It didn't really make sense, he has much nicer (and multiple) cars than ours but the timing of his light being on and then turning off was strange. It hadn't happened during the day, only at night.
The car alarm went off a total of 8 times and Mr NQN sat in his office at the front and turned it off as soon as it happened. Then he finally found the button to disengage the alarm and that gave us some peace that night.
The next night it happened again and the next night and next. It got to the point where we had to disengage the alarm every night.
A few days later we were driving and a moth flew past my face. "That's it! That's the little bugger!!" said Mr NQN excitedly. He had been researching it and apparently flies or moths in the car are a trigger for car alarms. And after I had dispatched the moth, the car alarm didn't trigger again!
So tell me Dear Reader, have you ever had the same thing happen to you with a car alarm?
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ANZAC Biscuit Caramel Tart for ANZAC Day was written by Lorraine Elliott and published on Monday, April 20, 2026 in
Delicious Recipes and
Pies & Tarts.
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