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
- Prepare 200 g of gluten-free / plain flour.
- Prepare 125 g of gold foil-wrapped Stork margarine block / sunflower spread.
- Prepare of Cold water, a few tablespoons.
- Prepare of Strawberry jam as required.
- It's 75 g of caster sugar / superfine.
- Prepare 75 g of Stork marg as above / sunflower spread.
- Prepare 75 g of golden syrup.
- You need 150 g of cornflakes.
Vickys Cornflake Tart, GF DF EF SF NF instructions
- Rub the margarine and flour together to form 'breadcrumbs'.
- Add just enough water to form a soft dough - around 3 tablespoons.
- Wrap in clingfilm and chill in the fridge for 30 minutes.
- Preheat the oven to gas 3 / 170C / 340F.
- Press the dough into the bottom of a lined traybake or swiss roll tin (8"× 12" tin). Prick with a fork.
- Blind bake for 20 minutes then let cool while you do the next steps - leave the oven on.
- Melt the sugar, margarine and syrup together in a pan over a low heat.
- Add the cornflakes and coat in the mixture.
- Spread an even layer of jam over the base.
- Pour the cornflake mixture over the tart base and spread out evenly.
- Bake a further 15 minutes.
- Let cool fully then cut into squares and serve with warm custard or ice cream.
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