Cornflake Tart and Custard
Ingredients
- 100g plain flour
- 25g Lurpak butter
- 25g trex (shortening)
- Pinch of salt
- 1 egg yolk
- Tbsp ice-cold water
- Raspberry jam (3/4 jar)
- 120g cornflakes
- 6 tbsp golden syrup
Preparation
Combine plain flour, Lurpak butter, trex, and a pinch of salt. Rub the ingredients together until you achieve a fine crumb texture.
Add the egg yolk and rub it through the mixture.
Incorporate a tablespoon of ice-cold water to bind the ingredients together. Chill the dough for 30 minutes.
Roll out the chilled dough and lay it into a lined and greased brownie tin.
Blind bake the crust for 17 minutes at 180/190°C (350/375°F).
Coat the baked crust with raspberry jam, using about 3/4 of a jar.
In a pan, melt 6 tablespoons of golden syrup and add the cornflakes. Stir until the cornflakes are coated and melty.
Spread the cornflake mixture onto the top of the tart.
Bake the tart with the cornflake topping for an additional 6 minutes, then allow it to cool.
Serve with custard and enjoy!