Method

• To make baked plums, preheat oven to 180˚C fan-forced. Line a roasting tray with baking paper. Place plums in tray, sprinkle with sugar and toss to coat, then turn cut-side up. Add lemon juice and vanilla, cover tightly with foil, and bake for 15 minutes. Remove foil, flip plums over and cook uncovered for 5 minutes. Set aside to cool, then refrigerate until cold.
• Meanwhile, grease base and sides of a 24cm fluted, loose bottomed tart tin and line base with baking paper.
• Put ANZAC biscuits and oats into a food processor and blitz until fine crumbs form. Pour in extra butter and pulse until combined. Press mixture into base and up the sides of tin. Refrigerate.
• To make chocolate caramel filling, put butter and sugar in a saucepan over high heat. Cook, stirring occasionally, until butter melts. Bring to the boil. Reduce heat to medium and stir in condensed milk. Cook, stirring for 5 minutes until mixture has thickened. Remove from heat and stir in chocolate until it melts. Pour hot mixture over tart base and smooth. Refrigerate overnight.
• Top chilled tart with whipped cream, plums, syrup and rosemary, then serve.