1: Mix melted butter/margarine, flour, sugar, coconut and pinch of salt in a bowl, press into tin and bake at 180 C for 20 minutes till lightly golden.
2: Heat honey plus 1 tablespoon of water in a small pot and simmer, swirling pan occasionally, for about 3 minutes till the mixture is slightly darkened.
2: Add sugar, cream/non-dairy cream, butter/margarine, syrup, salt and vanilla and stir till mixture is smooth.
3: Increase heat to medium and continue cooking, stirring regularly, until the caramel is slightly darkened and thick enough to coat a spoon which should take 8 minutes.
4: Remove from heat, add nuts and seed and stir to coat.
5: Working quickly, scrape filling into pie base to cover, and bake at 180 C for approximately 30 minutes till lightly golden and caramel is bubbling. Allow to cool before slicing into squares or bars.
COOK'S NOTES: Making this in a small, rectangular or square pan makes it easy to slice in squares or bars. Tart lasts well for weeks in an airtight container and freezes perfectly too. I use a mix of sunflower seeds, pumpkin seeds, and sesame seeds combined with a couple of handfuls of mixed nuts. Most nut kiosks sell a mixed nut assortment - this usually includes cashews, almonds, pistachios and hazelnuts in one - and 100 grams of this mix is more than enough when combined with seeds. So well worth the effort.
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