Recipe: Tasty Vickys Cornflake Tart, GF DF EF SF NF

Vickys Cornflake Tart, GF DF EF SF NF.

You can have Vickys Cornflake Tart, GF DF EF SF NF using 8 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vickys Cornflake Tart, GF DF EF SF NF

1. Prepare 200 g of gluten-free / plain flour.
2. Prepare 125 g of gold foil-wrapped Stork margarine block / sunflower spread.
3. Prepare of Cold water, a few tablespoons.
4. Prepare of Strawberry jam as required.
5. It's 75 g of caster sugar / superfine.
6. Prepare 75 g of Stork marg as above / sunflower spread.
7. Prepare 75 g of golden syrup.
8. You need 150 g of cornflakes.

Vickys Cornflake Tart, GF DF EF SF NF instructions

1. Rub the margarine and flour together to form 'breadcrumbs'.
2. Add just enough water to form a soft dough - around 3 tablespoons.
3. Wrap in clingfilm and chill in the fridge for 30 minutes.
4. Preheat the oven to gas 3 / 170C / 340F.
5. Press the dough into the bottom of a lined traybake or swiss roll tin (8"× 12" tin). Prick with a fork.
6. Blind bake for 20 minutes then let cool while you do the next steps - leave the oven on.
7. Melt the sugar, margarine and syrup together in a pan over a low heat.
8. Add the cornflakes and coat in the mixture.
9. Spread an even layer of jam over the base.
10. Pour the cornflake mixture over the tart base and spread out evenly.
11. Bake a further 15 minutes.
12. Let cool fully then cut into squares and serve with warm custard or ice cream.