Cornflake Tart

Serves 8

  • Gluten free & vegan

1 x 8in sweet pastry case, fully baked (see sweet pastry case)
raspberry jam
200g golden syrup
200g gluten-free cornflakes

Preheat the oven to 180°c / 160°c fan oven / 350°f / gas mark 4.

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 5 for 10 minutes. Leave to cool and set.

Serve warm with dairy-free custard or cream.

Ovens do vary. Some ovens will not require you to part bake the pastry case. If you feel the pastry has overcooked make a note not to part bake the pastry case before filling next time.

If the golden syrup and cornflake mixture becomes too firm to stir together, place into the microwave for 20 second intervals until warm enough to combine.