INGREDIENTS

INSTRUCTIONS

Make the shell:  In a bowl stir together the brown sugar, the oats, the
flour, the  baking powder, and the salt, add the butter, and combine
the mixture  well. Pat the mixture evenly onto the bottom and 1/2 inch
up the side  of a well-buttered 9-inch springform pan and bake the
shell in the  lower third of a preheated 325F. oven for 15 to 20
minutes, or until  it is pale golden. Let the shell cool in the pan on
a rack.  Make the filling:  In a saucepan combine the honey, the brown
sugar, and the butter,  cook the mixture over moderate heat, stirring,
until it is smooth and  the butter is melted completely, and stir in
the cream. In a bowl  stir together the oats, the coconut, the pecans,
the sunflower seeds,  and a pinch of salt, add the butter mixture, and
combine the filling  well.  Pour the filling into the shell and bake
the tart in the middle of a  preheated 350F. oven for 25 to 30 minutes,
or until the edges are  golden and the center is just set. (The center
will set completely as  the tart cools.) Let the tart cool on a rack
for 10 minutes, remove  the side of the pan, and let the tart cool
completely on the rack.  In a small metal bowl set over a pan of
simmering water melt the  chocolate with the butter, stirring until the
mixture is smooth, and  let it cool slightly. Drizzle the chocolate
mixture on top of the  tart decoratively and let it set.  Gourmet
September 1992  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 4502
Calories From Fat: 2781
Total Fat: 321.6g
Cholesterol: 579.7mg
Sodium: 1689.9mg
Potassium: 1630.3mg
Carbohydrates: 402.7g
Fiber: 24.5g
Sugar: 118.6g
Protein: 32.5g