Cornflake tart
By amylw1
Rate this recipe
2.5/5
(78 Votes)

Ingredients
- Pastry -
- 225g plain flour
- 55g butter
- 55g vegetable shortning
- 15g castor sugar
- 25ml water
- Filling -
- 175g seedless jam
- 55g butter
- 55g castor sugar
- 25g golden syrup
- 175g cornflakes
Details
servings 6
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Pastry -
sift the flour into a bowl, add the butter and shortening, rub through your fingers until mixed.
Step 2
Add the sugar and water, mix with a knife until it all sticks together. Kneed and roll out, place in a tin and chill for 30minutes.
Step 3
Bake blind for 15minutes on gas mark 6, 200C, 400F. Remove from the oven and cover the base with jam. Set aside.
Step 4
In a pan melt the rest of the butter and add the sugar, golden syrup and cornflakes. Mix well and the place over the jam and pastry base.
Step 5
Cook for a further 3minutes, remove from the oven and allow to cool before placing in the fridge to set fully.
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