INGREDIENTS

INSTRUCTIONS

FOR THE SHELL
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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