I had never heard of Cornflake tart before but when my Boyfriends Auntie mentioned it, I had to make it.
I think it's a bit of a School dinner pudding but all I know is, it tastes amazing and I love it!
Your meant to use shortcrust pastry but I had a role of puff in my freezer so used that and it was very nice indeed!
Role of shortcrust/puff pastry
110g Golden Syrup
25g Muscadova Sugar
100g Good quality Strawberry Jam
Pinch of salt
I started by blind baking my pastry using baking beans for 20mins in the oven and then when it was cooled slightly I spread the base with slightly warmed through jam.
To make the filling melt the butter, sugar, golden syrup and salt together. Once the sugar
has dissolved, fold in the cornflakes, making sure that all the
cornflakes are coated in the syrup and put them in the pastry case.
I baked it in the oven for about 10mins and then left it to cool for about 15mins so the filling didn't melt out. Apparently your meant to serve it with custard but I chose vanilla ice cream instead, I do love hot and cold together!