Florentine Tart
Base
225g wholemeal flour
80g rolled oats
120g light brown sugar
180g unsalted butter
Topping
3 eggs
40g light brown sugar
1 tsp vanilla extract
60g walnuts
60g flaked almonds
60g shredded coconut
120g whole almonds
80g dates, chopped
80g dried apricots, diced
100g dried cranberries
120g dark chocolate, chopped
Line a rectangular baking pan with baking paper. Place all of the base ingredients into a food processor and combine together until the mixture resembles fine crumbs. Spoon into the prepared baking tin and press evenly and firmly to form the base.
In a large bowl, mix together all of the topping ingredients. Spoon over the base, press down firmly and bake at 170°C until golden brown, about 30 minutes. Allow to cool completely before slicing.