Florentine Tart

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225g wholemeal flour

80g rolled oats

120g light brown sugar

180g unsalted butter


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.

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