Cornflake Tart
Preparation: 25 minutes
Cook: 25 minutes + Cooling
Ingredients
| Amount | Ingredient |
|---|---|
|
Pastry |
|
|
140g |
Plain flour with a pinch of salt added, plus extra flour for dusting |
|
70ml |
Cold butter (substitute for dairy free margarine if required) |
|
|
Water to mix |
|
Filling |
|
|
25g |
Butter (Or dairy free alternative) |
|
60g |
Golden syrup |
|
10g |
Soft light brown sugar |
|
2 tblsp |
Matthew’s Preserved Jam – either Blackcurrant or Raspberry (or half and half if you can’t decide!) |
|
50g |
Cornflakes |
Method
1
Make the pastry by rubbing the flour into the margarine with your fingertips until it resembles breadcrumbs. Add enough water to combine to make a dough. Chill for 20 minutes
2
Roll out the pastry to fit a 20cm tart tin, line the pastry with baking paper on top and fill with baking beans or raw rice and blind bake for 15 minutes at 180°C Remove the baking beans and baking paper and bake for another 5-10 minutes.
3
In a pan, combine the butter, syrup and sugar and melt over a low heat. Stir in the cornflakes
4
Spread the jam over the base of the pastry case and tip in the cornflake mix. Press down gently.
5
Bake the tart in the oven for 5 minutes until the cornflakes are golden and toasted.
Easily adapted for a dairy free/vegan diet
