Cornflake Tart - - serves 8
- 1 x 8in sweet pastry case, cooked (see sweet pastry case)
- raspberry jam
- 200g golden syrup
- 200g gluten free cornflakes
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
This was my mum’s favourite pudding at school so I had to add this recipe and it is really easy to make.
Spread a layer of jam over the base of the cooked pastry case carefully as the pastry is quite fragile.
Place the golden syrup into a large microwavable bowl.
Microwave the golden syrup on a medium setting for 20 second intervals until warm and runny. Stir in the cornflakes.
Fill the pastry case and bake on 190°c / 375°f / gas mark 5 for 10 minutes. Leave to cool and set.
Serve warm with dairy free custard or dairy free whipping cream.