Cornflake tart Ingredients Pastry 180g/6oz plain flour 80g/3oz unsalted cold butter 30ml/1fl oz cold water Filling 135g/5oz golden syrup 65g/2oz unsalted butter 30g/1oz dark or light brown sugar Pinch of salt 100g/3.5oz cornflakes 100g/3.5oz strawberry jam or jam of choice Method 1. For the pastry: in a large mixing bowl, add the flour and butter then rub down with your fingertips to fine breadcrumbs.

2. Add the cold water and combine till you have a soft dough.

3. Wrap in cling film and chill in the fridge for an hour.

4. Roll out your pastry to drape over a 20cm/8inch flan tin, then press gently to form the shape and prick the base with a fork. Don’t trim off the excess pastry completely yet.

5. Place the pastry lined tin in the fridge to chill again for 30 minutes before blind baking using parchment paper and pulses like baking beans or rice.

6. Preheat the oven to 180c/Gas Mark 4 and bake your tart base for 15 minutes, trimming off the edges quickly with a sharp knife, then set aside to cool fully.

7. For the filling: melt the butter, syrup, sugar and salt in a large pan. Once completely melted, stir in the cornflakes and gently mix so every flake is coated well.

8. Spread the jam over the base of the pastry base and top with the syrupy cornflake mixture, then gently spread out evenly with the back of a metal spoon.

9. Put the tart back into the oven for another 10 minutes, then place onto a cooling wire to harden before serving with a lashings of custard.