Cornflake Tart

Ingredients

175 g plain flour

85 g butter

2 - 4 tbsp water 

150 g jam (of you flavour, I used strawberry)

75 g butter

30 g light brown sugar

150 ml golden syrup

125 g cornflakes

Method

1) Start, by making a quick and easy shortcrust pastry to do this place your flour in a bowl and rubber it together with your butter. This should make a crumble mixture. Then add water a tbsp at a time until the dough comes together to form one ball. Then refrigerate for 30 minutes

2) Once you have chilled your dough, preheat your oven to 180c/ Gas mark 4/ 350F. Before, rolling your pastry to around 12 inches diameter. Wrap over your rolling pin and roll into your tin. Place your greaseproof paper in the tin and fill with baking beans or rice. Bake for 10 minutes before removing the rice/baking beans and baking for a further 5 minutes until golden brown.

3) Once baked allow to cool. Once cooled, fill around 1/4 of your tin with your jam. Place this in the fridge (while you make the cornflake mix) to set so you do not full any of your jam into your cornflake mix.