Method

• 1.
  To make the Anzac biscuit base, preheat oven to 180ºC/160ºC fan-forced. Line a baking tray with baking paper.
• 2.
  Place butter and golden syrup in a small saucepan over medium heat. Cook, stirring occasionally, until butter melts.
• 3.
  Meanwhile, place sugar, flour, oats and coconut in a large bowl and mix to combine. Mix bicarb and boiling water in a small bowl, then stir through butter mixture. Add butter mixture to dry ingredients and stir until well combined. Spread mixture over prepared tray into a 1cm-thick layer. Bake for 18 minutes, or until golden. Set aside to cool slightly. Leave oven on.
• 4.
  Transfer biscuit to a food processor (no need to cool completely) and whiz to a fine crumb (if the crumb doesn’t form clumps when pressed between two fingers, add a little extra melted butter and whiz again).
• 5.
  Line base and side of a 24cm loose-based fluted tart pan with crumbs, pressing firmly to compact. Chill for 20 minutes. Bake for 8 minutes to set.
• 6.
  For the curd, place juices in a medium saucepan. Add the cornflour and whisk until dissolved. Add the sugar and whisk to combine. Add the milk and cook, whisking constantly, over medium heat until mixture starts to boil (this will take about 10 minutes). Cook, whisking, for a further 1 minute. Remove from the heat and whisk in the butter, one piece at a time, until melted and combined. Pour into tart shell and level surface with a spatula. Cool for 30 minutes, then chill for at least 2 hours, or until set.
• 7.
  When ready to serve, wrap hard candies loosely in baking paper (this stops broken lollies from ending up all over your kitchen) and place parcel on a chopping board. Shatter with a large rolling pin or hammer.
• 8.
  Transfer tart to a serving plate. Dollop over whipped cream, then sprinkle broken lolly shards and dust over tart. Serve cut into slices.