Cornflake Tart

Cornflake Tart with jars of Matthew's Preserves Blackcurrant Jam and Raspberry Jam


Adapted from the BBC Good Food Website

 

Easily adapted for a dairy free/vegan diet

Serves 4 (easily doubled)

Ingredients

Pastry
140g plain flour with a pinch of salt added, plus extra flour for dusting

70g cold butter (substitute for dairy free margarine if required)

(Alternatively, you can buy readymade shortcrust pastry)

Water to mix

Filling
25g butter (or dairy free alternative)

60g golden syrup

10g soft light brown sugar

2 tblsp Matthew’s Preserves 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 180o 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.

Allow to cool and serve warm on its own or with your choice of custard or ice cream.

Cornflake Tart served with custard